Melting Cheese (eg, Cheddar, Edam)

White Sauce:
Milk & White Wine or Beer (proportion to taste)
Plain Flour
Margerine, Butter or Oil (Pure Olive, Canola etc)

To taste (if desired):
French Mustard (Dijon or Wholegrain)
Salt & Pepper

Make a thick White Sauce with a combination of milk and wine or beer, then stir in grated cheese and seasonings to taste. Stir constantly and do not boil, or it may separate.

Serve with cubes of bread or vegetables (eg Mushrooms, Cauliflower florets). Use forks to dip the bread into the fondue.

Note: You can keep this warm with a fondue burner or candle-warmer, or you can just stick it in the Microwave for ten seconds when it goes cold.

Combinations of cheeses work well – eg, Cheddar with a little Danish Blue, Edam with a little Smoked. Feta doesn’t melt well, so it’s not suitable for fondue. If you use a high-fat strongly flavoured cheese such as a matured Cheddar or Parmesan, you don’t need to use very much cheese. This is still hardly a low-fat dish, but compared to a traditional cheese fondue it’s not so bad.