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
-
Cut garlic clove in half and rub each half inside the fondue pot. Discard garlic.
-
Pour the beer into the fondue pot and turn onm the burner.
-
Let the beer warm up without boiling.
-
Reduce heat to low and add chesse, one handfull at a time. Let the cheese melt prior to adding more cheese.
-
With a wooden spoon, mix well and stir regularly.
-
Add remaining ingredients.
-
Add pepper and hot sauce to taste.
-
If the mixture is too hard, add warm beer. If the mixture is too soft, add cheese.
-
Dippers can include: granny smith apples, sourdough and rye breads, raw veggies such as carrots, broccoli, cauliflower.
-
Stir the cheese regularly as long as the heat is on so cheese will not burn.