Fondue is making a comeback and this easy beer and cheese fondue recipe will prepare you for the revival. This Swiss dish was popular in the 1930's in Europe but wasn't a hit in the US until the 1960's. You can find fondue pots at almost any thrift store, online, or surplus store. The key to great fondue is of course, great cheese. This recipe adds a clove of garlic and beer for an extra layer of flavor (and whiskey, if you are up for it). The dippers are just as important as the cheese so select a wide variety of ingredients such as bread, sausages, cooked baby potatoes, and broccoli. Fondue is a fun way to have a unique dinner party or just change up the dinner routine.
425 grams finely sliced or coarsely grated cheese, such as cheddar, gruyere, comte,
2 teaspoons potato flour or cornstarc
1 clove of garlic, halved
175 ml strong blonde or amber ale
1 tablespoon or 2 whiskey