Beer and Cheese Fondue

Ingredients

425 grams finely sliced or coarsely grated cheese, such as cheddar, gruyere, comte,
1 clove of garlic, halved
1 tablespoon or 2 whiskey

Preparation

1
Toss the sliced or grated cheese with the potato flour or corn flour. Leave until it comes to room temperature. Rub the inside of a fondue pot with the cut garlic.
2
Start off the fondue on your stove. Pour in the beer and heat until almost boiling. Add a good handful of grated cheese and stir until it melts, moving it about in the pan with a zig-zag motion (stirring it in a circular motion makes the cheese more likely to separate from the liquid.
3
Gradually add the remaining cheese until you have a smooth, thick mass (this takes about 10 minutes). If it seems too thick, add a little hot water. Add the whiskey, if using, and season with freshly ground pepper.
4
Place over your fondue burner and serve with small, bite-sized chunks of sourdough or country bread. Use long fondue forks to dip the bread into the fondue.

Tools

 



About

From "An Appetite for Ale" by Fiona and Will Beckett. Stir periodically to prevent fondue from solidifying.

Yield:

2

Added:

December 2, 2009

Creator:

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