Cheese Fondue

It is mid March and still snowing.  We are getting fed up with all the white stuff, though Bob will never grow tired of leaping into a snow bank and rolling around with a look of pure ecstasy on his face.

There is no school this afternoon, so I thought it would be the perfect day to make a hot lunch.  And what would be more perfect than a faux apres ski lunch of cheese fondue and freshly baked bread?

My mother used to make fondue for dinner parties when we were children.  We were definitely not invited to these dinner parties, and I always thought fondue sounded so very exotic.  But, I have never tried it until today.

I made a loaf of the Artisan Bread using the dough I always have in the fridge to go with the cheese fondue.

What is better than freshly baked bread in around an hour?

Cheese fondue with freshly baked bread in around an hour!

Cheese Fondue

* 1/4 cup butter
* 1/4 cup AP flour
* 1/2 tsp salt
* 1/4 tsp pepper
* 1/4 tsp ground mustard
* 1/4 tsp Worcestershire sauce
* 1 1/2 cups skim milk
* 8 ounces (2 cups) shredded cheddar cheese
* Serve with cubes of bread or veggies.


Melt the butter in a small saucepan. Add in flour, salt, pepper, mustard, and Worcestershire sauce. Stir until smooth.

Gradually add milk and bring to a boil. Cook, while stirring, for about 2 minutes or until it is thickened. Reduce heat.

Add the cheese and stir until melted.

Serve immediately or keep warm in a slow cooker.

Notes:  I added a bit more salt at the end to taste.