Cheese Fondue

In Switzerland this dish started as a way to use up dry cheese and bread.
Traditionally you would use a mixture of Gruyere and Emmental, but you can try using up other cheeses. The best cheese is a slightly rubbery cheese that will melt easily.

Here is an idea for an informal dinner party

For 6-8 people:

• 2 glasses of cider or white wine
• 2 tsp flour
• 400 gr grated Gruyere
• 400 gr grated cheddar or Emmental
• Seasoning: pepper, nutmeg, cayenne

You will also need an earthenware pot that will hold 1,5 litres of liquid.
Place the pot over a low heat and pour in the wine or cider. Add the cheese and start to stir. After a few minutes, when the cheese starts to melt, add the flour, season with black pepper, cayenne and nutmeg. Continue to stir the cheeses until they are melted and you can dip a piece of bread in it. If it is too thick you can add more wine.

Serve the pot over a burner on the table. A tea light will be sufficient heat to keep the cheese melted. After a while the cheese will start to form a clump at the bottom, but there are always volunteers to eat them up!

I serve this with a large green salad.

Dairy health benefits

Milk and dairy foods are healthy foods and considered nutrient-rich because they serve as good sources of calcium and vitamin D as well as protein and other essential nutrients. They provide phosphorus, potassium, magnesium, and vitamins A, B12, and riboflavin1.

The calcium in milk, yogurt and cheese is significant yet most people don't get enough calcium or vitamin D each day2. Getting the recommended three servings of dairy per day can help build bone mass, leading to improved bone health throughout the life cycle.