Your fondue party won't start hopping until the cheese starts melting. Get busy with this easy, basic Cheddar cheese fondue! It's perfect with pieces of bread or vegetables.

Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
64
Yield:
8 cups
Advertisement

Ingredients

64
Original recipe yields 64 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.

    Advertisement

Nutrition Facts

49 calories; protein 3g 6% DV; carbohydrates 0.9g; fat 3.7g 6% DV; cholesterol 11.7mg 4% DV; sodium 71.5mg 3% DV. Full Nutrition

Reviews (158)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/09/2006
We halved the recipe and used beer in place of the milk. Added a few extra cloves of garlic and tossed the cheese w/ the flour and then added it to the liquid ingredients. It was fantastic. I did remind me of the Melting Pot's cheddar fondue. I'm definately making it again. We served it w/ bread, green apple and cauliflower. I didn't rate it a 5 because with out substituting beer for the milk this would have been very bland. Read More
(306)

Most helpful critical review

Rating: 3 stars
11/21/2006
Alright everyone agrees that it's better with beer. This is the version I've been using: INGREDIENTS 1/4 cup butter 1/4 cup flour 1 tsp. Worcestershire sauce 1/4 tsp. dry mustard 1 bottle (12 oz.) beer 3 cups old Canadian Cheddar cheese shredded 1 Baguette cubed; each cube with crust INSTRUCTIONS In saucepan melt butter; blend in flour Worcestershire sauce and mustard. Gradually stir in beer; stir until mixture comes to a boil. Reduce heat; add cheese stir until melted. Transfer to fondue pot; place over low heat. Serve with bread cubes. This recipe makes less so you can have it for two and it tastes better because it uses beer. The older the cheddar the better the results. Add a few drops of lemon juice to help it melt. Read More
(518)
209 Ratings
  • 5 star values: 79
  • 4 star values: 78
  • 3 star values: 20
  • 2 star values: 18
  • 1 star values: 14
Rating: 3 stars
11/21/2006
Alright everyone agrees that it's better with beer. This is the version I've been using: INGREDIENTS 1/4 cup butter 1/4 cup flour 1 tsp. Worcestershire sauce 1/4 tsp. dry mustard 1 bottle (12 oz.) beer 3 cups old Canadian Cheddar cheese shredded 1 Baguette cubed; each cube with crust INSTRUCTIONS In saucepan melt butter; blend in flour Worcestershire sauce and mustard. Gradually stir in beer; stir until mixture comes to a boil. Reduce heat; add cheese stir until melted. Transfer to fondue pot; place over low heat. Serve with bread cubes. This recipe makes less so you can have it for two and it tastes better because it uses beer. The older the cheddar the better the results. Add a few drops of lemon juice to help it melt. Read More
(518)
Rating: 4 stars
04/09/2006
We halved the recipe and used beer in place of the milk. Added a few extra cloves of garlic and tossed the cheese w/ the flour and then added it to the liquid ingredients. It was fantastic. I did remind me of the Melting Pot's cheddar fondue. I'm definately making it again. We served it w/ bread, green apple and cauliflower. I didn't rate it a 5 because with out substituting beer for the milk this would have been very bland. Read More
(306)
Rating: 4 stars
12/27/2003
Before adding the shredded cheese I highly recommend mixing it with a little flour. This helps the texture a lot. Also reducing milk base by 1/2 and substituting a white wine or light beer works very nicely to liven this up. Read More
(226)
Advertisement
Rating: 5 stars
12/24/2003
This was a big hit even with picky adult eaters! I followed some of the other advice and used 1 cup beer and 1 cup milk and mixed the flour with the cheese before adding it. the consistency was great! I will make this again and again! Read More
(105)
Rating: 5 stars
03/11/2003
This cheese fondue was wonderful and so seasy to make. Tastes very similar to the cheese fondue I've had a the "Melting Pot" a national chain of fondue restaurants. I'll make this one again for sure. Try it with french bread. yummmmmm Read More
(58)
Rating: 5 stars
02/01/2004
This was really good! I used half and half and added a little more garlic. I'm glad I finally found a fondue recipe w/o alcohol (I'm not 21 yet)! I will make this again for sure. By The Way: We had left overs (there's only 2 of us) and they tasted just as great when we re-heated them! Read More
(42)
Advertisement
Rating: 5 stars
10/01/2003
Very good. I used half & half in place of milk used half cheddar half mexican blend added a splash of white wine. Delicous. Read More
(40)
Rating: 4 stars
02/01/2004
I made a half recipe of this and it turned out fairly well. I have made fondue only once before and it came out stringy. After reading up on fondue I found out that adding a little lemon juice can help it come together riper cheese works better (so sharp over mild cheddar) flour should be added to the cheese and in the end a little corn starch can be added to help it come together. I did all of these and it did come together in the end. I also used half beer instead of only milk and it gave it a wonderful flavor. Read More
(39)
Rating: 5 stars
04/26/2003
This was AWESOME! I have finally found a great recipe! We LOVE The Melting Pot and subbed a can of beer. Read More
(32)