- 2 cups half-and-half, or light cream
- 1 Tbsp Worcestershire
- 2 tsp dry mustard
- 1 garlic clove, halved
- 1-1/2 pounds mild or sharp Cheddar cheese, shredded (about 6 cups)
- 3 Tbsp all-purpose flour
- Crusty bread, cubed
- Accompaniments of choice (see below)
1- In a medium saucepan over low heat, heat half-and-half, Worcestershire, mustard and garlic, stirring until hot but not boiling. Discard garlic.
2- In a medium bowl, toss the cheese with the flour until well mixed.
3- Gradually stir the cheese into the hot mixture, whisking constantly. Cook over low heat, stirring constantly, until cheese is melted and mixture is smooth and bubbling. Add salt to taste. Pour into a warmed fondue pot and keep over low heat on fondue stand. Serve at once.
4- Spear dunkers on fondue forks, dip in cheese sauce, and try not to drip!
Any leftover cheese can be gently reheated and poured over vegetables or baked potatoes.
Extra suggestions for ‘dunkers’:
- ham, cubed
- cooked shrimp
- sausage chunks such as Kolbassa
- steamed broccoli
- steamed cauliflower
- green apple chunks
- button mushrooms
- asparagus spears
- brussels sprouts, halved and steamed
- small boiled potatoes
The Good Housekeeping Illustrated