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