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Rye-Cheddar Fondue

Scott Phillips

Servings: 10 to 12

No need to get fancy with the Cheddar in this dip. Mass-market brands, grated finely, tend to melt best, but avoid pre-shredded Cheddar, which may be grainy. Serve with bread cubes, vegetables, or sliced sausages.


  • 1 lb. sharp Cheddar, finely grated (about 5 cups)
  • 3 Tbs. cornstarch
  • 2 Tbs. butter
  • 1 large clove garlic, smashed
  • 1 cup whole milk
  • 1/4 cup rye whiskey
  • 1/2 tsp. Worcestershire sauce

Nutritional Information

  • Calories (kcal) : 200
  • Fat Calories (kcal): 140
  • Fat (g): 15
  • Saturated Fat (g): 9
  • Polyunsaturated Fat (g): 0.5
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 45
  • Sodium (mg): 260
  • Carbohydrates (g): 3
  • Fiber (g): 0
  • Protein (g): 10


  • In a medium bowl, toss the Cheddar with the cornstarch and set aside.
  • Melt the butter in a heavy-duty 3- to 4-quart saucepan over low heat. Add the garlic and cook, stirring, until it begins to brown, about 2 minutes. Remove the garlic. Add the milk and bring to a gentle simmer over medium-low heat. Add a small handful of the cheese and whisk vigorously until completely melted. Repeat with the remaining cheese, waiting until each handful is completely melted before adding the next. Whisk in the rye and Worcestershire sauce. Transfer to a fondue pot and serve.


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