Cheese Fondue

From the French word “fondre” meaning “to melt”, fondue is a classic Swiss dish perfectly comforting for a cold day. Although classically made with wine, this recipe substitutes milk or stock and lemon juice to provide the acidity necessary to keep the cheese from clumping up. Dip veggies, fruit and whole grain bread for a well-balanced meal or snack.

Yield
10 child-size portions
Preparation Time
15 minutes
Cooking Time
Common Allergens
milk
Equipment List
Stove
Double boiler (or a pot with a metal mixing bowl that fits on top)
Knife
Cutting board
Ingredients
1 cup
milk or vegetable stock
1
clove garlic, minced
4 cups
cheese (e.g. Gruyere, Emmenthal, Swiss and/or cheddar), grated
2 Tbsps
cornstarch
1
juice of one lemon
3
Apples, cut into small pieces
5
Whole grain bread slices, cut into pieces
20
Grape or cherry tomatoes, cut lengthwise and into small pieces
2 cups
Green beans or broccoli florets, raw or lightly steamed
Instructions

1.    Place an inch or so of water in the pot and heat to boiling. Place the bowl on top, lower the heat then add the milk and garlic to the bowl. Heat very gently over the pot on the stove top until tiny bubbles just start to form. Don’t let it boil.
2.    Meanwhile, toss the cheese with the cornstarch. Once the milk is warm, add handfuls of the cheese, stirring to melt between additions. Once all the cheese is added and just melted, add the lemon juice.
3.    Serve immediately with a tray of veggies, fruit and bread to dip. Give children a scoop of fondue in their own small bowl as dipping into a hot pot could be dangerous and messy!
 

Source: Nicole Fetterly, RD

Cheese Fondue
Cheese Fondue