Swiss Cheese Sauce for Dipping

You can experiment with the flavor of this particular recipe of Swiss cheese sauce for an appetizer of fondue. The flavor depends entirely on the choice of liquid you use to thin the cheese.

Some people cannot tolerate any kind of alcohol - even in cooking. If that applies to you, a good substitute is using fruit juice, like apple juice or something more tart such as cranberry juice in place of the wine or beer.

Use your imagination, come up with new ideas. And in the meantime, follow the guidelines below to spark your imagination.

What you'll need:
- 1 1/2 to 1 3/4 cup of half-and-half
OR
- half white wine or beer with half-and-half
- 1 lb. Swiss cheese (diced or shredded)
- 3 Tbsp flour
- 1/2 tsp dry mustard
- Pinch of nutmeg
- Seasoned salt to taste
- French bread cubes or other dippers*
- Fondue pot or equivalent

If you choose to use processed Swiss cheese, just be aware that it tends to thicken up more readily than natural cheese and normally needs to be thinned if it stands very long.

First, heat 1 1/2 cups of the liquid(s) to make the Swiss cheese sauce to just below boiling point. Then combine the cheese, flour, mustard, nutmeg, and seasoned salt. Add to the hot liquid by small handfuls and stir until all the cheese is uniformly melted and blended.

Next, place the mixture over a low flame (your canned heat or equivalent) to keep the cheese simmering gently - you don't want it to boil! You might find you'll need to add a little more of whatever liquid you have left to keep the cheese properly thinned and for a good dipping consistency.

This yummy recipe serves 5 or 6 as an appetizer and easily serves 2 for a meal. For a variation on the theme, try Buttermilk Cheese Dipping Sauce.

*Some other dipper ideas are small cubes of cooked ham and toast to dip into the melted cheese.

Enjoy!

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