Question:
Cheese Fondue
Full flavored and rich, the cheese in this fondue is not as stringy as the classic version making it excellent for a fondue party.
1 clove garlic, halved
1 1/4 cups beer
2 cups Leicester cheese, shredded
OR
2 cups mild cheddar cheese, shredded
2 cups sharp cheddar cheese, shredded
1 Tablespoon flour
1 teaspoon dry mustard
pepper, to taste
Rub inside of fondue pot with cut garlic clove. Add beer and heat until bubbly.
Toss shredded cheese in flour and mustard.
Over low heat add cheese to beer. Season with pepper and continue to heat stirring constantly until mixture is smooth.
Place fondue pot over sterno heater and keep warm over very low flame.
The use of apple cider instead of the more traditional Kirsch or White Wine makes this a family friendly fondue
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1 pound Swiss cheese
1 1/2 cups apple cider
Shred cheese, sprinkle with flour, salt and pepper. Toss to coat thoroughly.
Heat apple cider in fondue pot, chafing dish or large skillet over low heat until it begins to bubble. Add 1/4 cup cheese mixture and stir vigorously until cheese is melted.
Continue adding cheese in small amounts and stir vigorously after each addition, until all cheese is melted and thoroughly blended. Add a dash of Worcestershire sauce if you prefer.
Serve with cubed French Baguette.
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