Meet Irish Cheddar. My favorite cheese. EVER. My hubby’s favorite cheese. EVER.
And I wouldn’t be surprised if it will be yours when you try it too. Smooth, sharp, but not too sharp, creamy…. perfect. It’s getting much easier to find now, even Costco is selling it. So next time you see it, try some, you won’t regret it! And now, a recipe using it!
I’m finally getting around to posting this recipe, we actually had it for Valentine’s Day! I don’t make fondue very often, only a couple times a year, but it really is easy, delicious, and very fun. You can get really creative with the dippers, or be very basic.
CHEESE FONDUE
3 T butter
4 T flour
1/2 tsp paprika
2 1/2 cups milk
12 oz shredded cheese (my favorite is to use half cheddar, half Gruyere)
Juice of 1 lemon
salt and pepper, to taste
Melt the butter in a saucepan. Add flour and paprika, cook a minute. Gradually add milk, whisking in completely. Add cheese, then stir in lemon juice, salt, and pepper.
Whisk in more milk if it’s thicker than you want. Serve in fondue pot.
Dipping Ideas: cubed french bread
lightly steamed vegetables-like cauliflower, carrots, and broccoli
lil smokies
cooked chicken
Steak
Apple slices or cubes
Cheese Fondue
June 7, 2010
Category
Meatless Main Dishes
Sauces / Condiments
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
- 3 T butter
- 4 T flour
- 1/2 tsp paprika
- 2 1/2 cups milk
- 12 oz shredded cheese (my favorite is to use half cheddar, half Gruyere)
- Juice of 1 lemon
- salt and pepper, to taste
Dipping Ideas:
- cubed french bread
- lightly steamed vegetables-like cauliflower, carrots, and broccoli
- lil smokies
- cooked chicken
- roasted asparagus
- roasted red potatoes
- Steak
- Apple slices or cubes
Instructions
- Melt the butter in a saucepan.
- Add flour and paprika, cook a minute.
- Gradually add milk, whisking in completely.
- Add cheese, then stir in lemon juice, salt, and pepper.
- Whisk in more milk if it’s thicker than you want. Serve in fondue pot.
Hey Holly – so I've made this recipe and LOVED it, but I have a question about the cheddar you refer to. The only kind I could find was Dubliner cheese at Sam's Club – the cheese itself had a firm texture with bits of white/salt flecks throughout the cheese. Is that what the cheese you use looks like? I'm wondering if I need to find Irish Cheddar with a softer texture…