Cheddar Cheese Fondue
- Yield: 8 servings
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- 1 clove Garlic, halved
- 1 cup Light beer
- 3 cups Sharp cheddar cheese, finely grated
- 1 cups Emmental cheese, finely grated
- 2 tbsp Cornstarch
- 1 tsp Worcestershire sauce
- 1/2 tsp Dry mustard
- 1/8 tsp Ground nutmeg
Rub the garlic around the inside of the fondue pot, or cast iron pot.
- Mix the grated cheese and cornstarch together in a bowl.
Add the beer to the pot over medium heat and bring to a simmer.
Slowly add the cheese to pot and cook, stirring constantly in a zigzag pattern to prevent cheese from clumping. Cook until cheese is smooth and just melted, careful not to let boil.
Stir in the Worcestershire, dry mustard and ground nutmeg and bring to a simmer. Cook another 5-8 minutes, stirring continually, until sauce is thickened.
- Serve immediately.
Recipe adapted from ChiselAndFork.com