Easy Muenster Cheese Fondue
If you haven’t had cheese fondue with a thick chunk of muenster melted right in, here’s your chance to get the smoothest, creamiest fondue in the WORLD.
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Ingredients
- ½ lb muenster: chunked rind removed
- ½ lb baby Swiss: chunked
- ½ c mild cheddar: freshly shredded
- 1 c heavy cream
- 1 c whole milk
- 1 T butter
- 1 t yellow or stone-ground mustard
- 1 t onion powder
- Several turns of cracked black pepper
Instructions
- To a heavy sauce pan, add all ingredients.
- While on low, stir occasionally with a wooden spoon.
- Stir until fully melted and combined.
- It should slowly roll off the wooden spoon but not stick.
- If it’s too thick, drizzle milk into the pot a tablespoon at a time while stirring.
- Start up your fondue pot and keep on low.
- Transfer cheese mixture to fondue pot.
- Add salt and pepper to taste
- Dip foods like cooked steak, chicken or shrimp; apple slices or grapes; chunks of french bread; vegetables like broccoli and cauliflower florets, parboiled carrot “coins” or asparagus tips.
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