Aged chedder cheese and beer fondue.
Cheese and beer in the same recipe - how can you go wrong??!!
Cheese and Beer Fondue Ingredients
175g (or approx 6oz) Monterey Jack cheese, grated
175g (or approx 6oz) Gruyere cheese, grated
175g (or approx 6oz) aged cheddar cheese, grated
1 cup lager beer, room temperature
1+ 1/2 tablespoons all purpose/ plain flour
1 teaspoon dry mustard
cracked black pepper, to taste
Cheese and Beer Fondue Directions
Into a large bowl, add the three grated cheeses and the all purpose/ plain flour.
Mix or toss well so that the cheese is coated with the flour.
Over a moderately high heat, bring the lager beer to simmer in a large saucepan/ pot.
Once simmering, reduce heat to moderately low.
Add in the cheese a little at a time, stirring* CONSTANTLY.
After the last of the cheese has been added, add in the dry mustard and cracked black pepper to the fondue.
Continue to stir constantly for 3 minutes.
Very carefully, pour the fondue into your fondue pot (set over the burner) and serve immediately, using cubes of crusty French bread to dip.
Delicious!!
* I have found that stirring using a zigzag or figure-8 pattern is better than stirring in a circular motion so that the cheese doesn't form into a ball.