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Deviled Cheese Fondue
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A smoked cheddar fondue



  • 1 clove garlic, halved
  • 3/4 cup (175 ml) milk
  • 12 oz (336 grm). grated smoked cheddar cheese
  • 6 tsp (30 ml) flour
  • 1 tsp (5 ml) prepared mustard
  • 2 tsp (10 ml) Worcestershire sauce
  • 2 tsp (10 ml) horseradish relish
  • cubes of toasted granary bread, to serve
  • Rub the inside of the the fondue pot with the cut clove of garlic, then add milk and heat until bubbling.
  • Toss cheese in flour, then add to the pot and stir all the time over a low heat until it is melted and the mixture is thick and smooth.
  • Stir in mustard, Worcestershire sauce and horseradish relish.
  • Serve with cubes of toasted French bread.

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