1. Grate the cheese. Shoot for a cheese ratio of 80% cheddar to 20% emmenthaler. 2. Put grated cheeses and flour into a ziploc bag and shake. (At this point, you can refrigerate the cheese and flour for 1-2 hours, but this is not necessary). 3. Cut up the fruit, bread, and veggies. 4. Put 1/2 can beer, mustard, and garlic in the fondue pot. Turn to high. 5. When the liquid begins to steam, start adding the cheese and flour mixture, a little at a time. Stir with a fork as you go. Continue until fondue is the thickness you desire. 6. If you have problems, add more beer to thin or more flour to thicken. 7. After cheese has melted, turn pot to "low" or "warm". Do not let the cheese boil. 8. Add fresh ground pepper and Worcestershire sauce. Stir. 9. Begin dipping items--enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
