This fondue tastes good, kind on the budget and kid friendly. No stinky, highly priced cheeses with this one. It's a great fondue for getting you children to "dress" up their vegetables. My five year old practically jumps at the chance to eat broccoli and celery.
Basic Cheese Fondue
1 cup milk
1 garlic clove minced (or smashed through the pampered chefs garlic smasher thing)
16 oz (one pound) grated Monterey Jack Cheese
2 T flour
Heat milk and garlic in a saucepan over med heat. Heat until simmering, about 3-4 minutes. Toss flour and cheese together before adding to milk in saucepan. It helps to whisk the cheese in a cup at a time and waiting until it melts before adding more. After the cheese is smooth and melted, you could transfer mixture into a fondue pot. The cheese stays smooth for a bit, but it does help to keep it warm with the fondue pot. You don't need a fondue pot, you would just need to re-warm the cheese every couple of minutes on the stovetop.
We dipped summer sausage, celery, broccoli, pears, italian bread cubes, bagel bread cubes and carrots
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