Dear Dr. Cheese, I am looking for a good cheddar fondue recipe. Do you know of one?Ronald R. Labrecque
Ronald,
Here's a rather simple one that generally produces excellent results:
Start with 2 cups heated milk (not boiled), 2 cups stale bread crumbs, 1/s tsp dry mustard, 2 cups Cheddar, 2 egg yolks, 2 egg whites and dashes of salt, nutmeg and pepper.
Soak the crumbs in the milk, mix in the seasonings and stir in the cheese until it melts (heat longer if necessary for melting purposes). Add the beaten yolks and stir until smooth. Cool this mixture, beat the egg whites, and fold the whites into the mix. Bake in a non-stick dish for about 50 minutes at about 325 degrees F (give or take 10 minutes - check periodically).
This isn't a true "fondue," if you were to ask a purist, due to the baking procedure and the fact that the Cheddar makes it a bit bland. However, a more "classic" fondue can be made without searching out your local cheese shop.
Try 3 tbsp of butter, 4 eggs, 1 cup grated Parmesan, salt and pepper. Melt the butter and cheese over boiling water, stir in the eggs, and stir until smooth. Done!
As some of you know by now, I can't respond to a question without resisting the urge to throw a bit of extra background in. The most legendary fondue cheese in the world is a specialty Swiss product called Vacherin a Fondue. When fondue is made with this runny, supple (and terribly expensive) cheese, the cheese dissolves completely in the water before it boils, creating a delicate softness that cannot be matched.
Regards,
Dr. Cheese