August 25, 2006, Newsletter Issue #117: Pub Fondue
Tip of the Week
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.
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