Cookie Bookie

Cheddar Cheese Fondue

This is more of a cheese “sauce” than what I think of as fondue.  But it coats the dippers and is a nice less heavy alternative to traditional fondue.  The kids loved it!

2 cups half-and-half
1 tablespoon Worcestershire sauce
1 garlic clove, finely minced
1-1/2 pounds (about 6 cups) mild or sharp Cheddar cheese, shredded
1 tablespoon cornstarch
salt to taste

In a medium saucepan over low heat, heat 1 cup half-and-half, Worcestershire and garlic, stirring until hot but not boiling.

In a medium bowl, toss the cheese with the cornstarch until well mixed.

Gradually stir the cheese into the hot mixture, stirring constantly. Cook over medium-low heat, stirring constantly, until cheese is melted and mixture is smooth and bubbling. Add salt to taste. Add additional half and half until mixture is a nice smooth dippable consistency.  Pour into a warmed fondue pot and keep over low heat. Serve with favorite fondue dippers.

Any leftover cheese can be gently reheated and poured over vegetables or baked potato

**First time with 2 cups it was too runny.  Next time with 1 cup it was too thick.  Maybe 1 cup next time but with less cheese?  Or mix in a different kind of cheese with the cheddar?  Not perfect, keep experimenting, but everyone still loved it!