Southeast Dairy Association - fondue


Cheddar Fondue

Fondue is back in style and a great choice for entertaining. If you don’t have a fondue pot, you can use a saucepan and place on a warming tray.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 4


  • 1 1/3 cups low-fat milk
  • 2 tablespoon cornstarch
  • 2 cloves garlic crushed and peeled
  • 2 dried bay leaf
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon ground nutmeg
  • 2 cup grated 50% light Cheddar cheese
  • 2 cups raw broccoli, florets
  • 2 cups baby carrots
  • 1/2 pint cherry tomatoes
  • 1 pound small new potatoes, cooked


  • In a medium saucepan, whisk together milk and cornstarch until cornstarch is completely dissolved, tilting pan to check for any remaining lumps.
  • Add garlic, bay leaves, mustard and nutmeg. Place pan over medium-low heat. Whisking constantly, bring mixture to simmer; continue whisking for 1 minute.
  • Add cheese and whisk just until cheese is melted and smooth. Remove from heat, discard bay leaves and transfer mixture to a fondue pot or place the saucepan on a warming tray. Serve with assorted vegetables.


Serve with vegetables for dunking. 
Source of recipe: Cabot Creamery
2.5/5 (2 Reviews)