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A saucepan filled with creamy cheese sauce sits on a cloth; a piece of bread with cheese sauce is on a small plate beside it.

Fog City Fondue

Cook Time:
45 Minutes
Difficulty:
Medium
Serves Up To:
8 Servings

Nutrition Information

Total Fat
25 g
Total Carbohydrates
4 g
Cholesterol
70 mg
Sodium
660 mg
Dietary Fiber
0 g
Sugars
1 g
Protein
22 g

Ingredients

  • 1 1/2 cups vegetable broth
  • 8 oz. Teleme cheese
  • 2 cloves minced garlic
  • 3 cups shredded sharp Cheddar cheese
  • 1 cup shredded Swiss or Jarlsberg cheese
  • 2 1/2 tbs flour
  • 1 tsp spicy brown mustard
  • 1/2 teaspoon Maggi Seasoning or to taste
  • Freshly ground pepper to taste
  • Cubed San Francisco Sourdough Bread

Directions

  1. Place broth in a medium saucepan and bring to a boil. Reduce heat to medium and reduce to 1/2 cup. Add Almond Breeze and garlic and bringto a simmer. Tear Teleme cheese into pieces and add to pot, stirring until melted; remove from heat.

  2. Place cheeses and flour in a medium bowl and toss to coat cheese evenly with flour. Add cheeses to saucepan a little at a time, placing back over very low heat and stirring until fondue is smooth and cheese is fully melted. Stir in mustard and pepper. Serve with cubed San Francisco Sourdough Bread.

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Notes:

Cooking tip: While cooking broth, as the level gets low, pour into a glass measuring cup to determine the volume. If it’s above 1/2 cup, pour back into saucepan and continue to cook. If it’s below 1/2 cup, add water to make 1/2 cup.

Tip: If your fondue is not smooth, puree briefly with a stick blender or in a blender or food processor.

Makes 8 servings.

Featured In: Food Festival

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