Categories: Appetizer

Ingredients

• 1 clove garlic
• 3/4 cup dark ale or other beer
• 1 cup Emmenthal cheese, shredded
• 1 1/2 cups Gruyere cheeese, shredded
• 1/2 cup Appenzeller Cheese, shredded
• 1 T corn starch
• Pepper, to taste

Directions

1. Cut garlic clove in half and rub each half inside the fondue pot. Discard garlic.

2. Pour the beer into the fondue pot and turn onm the burner.

3. Let the beer warm up without boiling.

4. Reduce heat to low and add chesse, one handfull at a time. Let the cheese melt prior to adding more cheese.

5. With a wooden spoon, mix well and stir regularly.

6. Add remaining ingredients.

7. Add pepper and hot sauce to taste.

8. If the mixture is too hard, add warm beer. If the mixture is too soft, add cheese.

9. Dippers can include: granny smith apples, sourdough and rye breads, raw veggies such as carrots, broccoli, cauliflower.

10. Stir the cheese regularly as long as the heat is on so cheese will not burn.

Email to a friend | Print this recipe | Back