Cheesy Maple Brunch Fondue

Directions

1. Makes 12 Servings or 3 Cups
2. Toss the cheese with the flour in a bowl and set aside. In a fondue pot, bring the milk and maple extract to a boil over medium-high heat. Decrease the heat to low and add the cheese mixture, 1/2 cup at a time, stirring until melted after each addition. Serve immediately.
3. Serve With: toasted English muffins, cut into bite-sized pieces; waffles or pancakes, cut into bite-sized pieces; pear chunks; apple chunks, pineapple chunks; seedless grapes; cooked breakfast sausages, cut into bite sized pieces; ham or Canadian bacon, cut into bite sized cubes.
4. Beverage Suggestions: mimosas; sparkling wine with a splash of pear or apple brandy; coffee or black tea.
5. Cheese Notes: Port Salut, a mild, semi-soft cow’s milk cheese with a distinctive orange rind, was first produced in the 1800’s in Brittany by French Trappist monks. In 1959, the monks sold the distribution rights to a major French creamery and Port Salut is now widely available in American supermarkets and specialty stores. The orange rind should be removed before grating the cheese for fondue; to do this, peel off what you can with your fingers, then scrape off what remains with the back of a paring knife.