Cheddar Fondue With Chilies And Cumin

• 1 tablespoon canola oil
• 1 1/2 teaspoons cumin seeds
• 1 tablespoon butter
• 2 tablespoons Wondra flour
• 1/2 cup milk
• 1/2 cup heavy cream
• 10 ounces grated extra sharp Cheddar
• 1 green chili, minced, with seeds
• 1 teaspoon Aleppo pepper
• Salt and fresh black pepper, to taste

1. In a heavy saucepan, heat oil and cumin until fragrant.
2. Add butter and heat until melted, then stir in flour.
3. Cook, whisking, until thickened.
4. Slowly add milk and cream, whisking constantly until smooth, and bring to a boil.
5. Slowly whisk in cheese, then chili and Aleppo pepper.
6. Season with salt and pepper.
7. Serve with flatbread or croutons.

canola oil, cumin seeds, butter, flour, milk, heavy cream, cheddar, green chili, pepper, salt

Taken from cooking.nytimes.com/recipes/11706 (may not work)