Cheddar Cheese & Tomato Fondue

I was first introduced to Fondue by my father some 30 years. After that first taste, I was hooked! Fondue boasts it's origins from the Swiss Mountains where many varieties of cheese were in abundance. Fondues are perfect dipped in day-old bread, sausages, dried meat & vegetables. There are so many variations of fondues. My favourite is this Tomato Fondue. The sourness of tomatoes balances so beautifully with the richness & creaminess of the cheese.

  • 1 1/2 cups of cheddar cheese, grated
  • 1/2 cup of swiss cheese, grated
  • 1 tbsp chicken stock*
  • 1 tbsp flour
  • 1 tsp Worcestershire sauce
  • 1/2 cup milk
  • 2 tomatoes, blended coarsely
  • 1 onions, chopped & sauteed with butter until transparent
  • Day-old French Loaf, cut into large cubes
  • Continental sausages, cut into 1/2 inch lengths

*I sometimes substitute the tomato, mushroom, seafood or chicken stock.

  1. Put the cheeses, tomato, stock, milk, onions & flour and Worcestershire sauce in a fondue pot.
  2. Mix everything together.
  3. Put on low gentle heat.
  4. Stir constantly until cheese is melted & mixture is creamy.
  5. When fondue bubbles gently, dip with french bread or sausages.
  6. The fondue needs to be constantly stirred whilst you are dipping it to prevent burning.