Classic Cheddar Beer Fondue

Yield: 8 servings

Ingredients

• 16 ounces (4 cups) Hill Valley Dairy Mild or Medium Cheddar cheese, shredded
• 1 tablespoon all-purpose flour
• 1 1/2 teaspoons ground mustard
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 large shallot, minced
• 2 tablespoons butter, cubed
• 2 garlic cloves, minced
• 1 cup lager or pilsner beer
• Salt and pepper to taste
• Assorted Dippers: sliced apples, crisp-tender broccoli and cauliflower florets and cubed French bread

Instructions

1. Place shredded Cheddar into a large bowl. Cover and let stand for 2 hours at room temperature.
2. Toss Cheddar with the flour, mustard, paprika and cayenne pepper.
3. Sauté shallot in butter in a large saucepan over medium high heat until tender.
4. Reduce heat to medium. Add garlic; cook and stir for 1 minute.
5. Stir in beer; warm through.
6. Reduce heat to low. Gradually stir in Cheddar mixture until melted. (Do not boil.)
7. Season with salt and pepper to taste.
8. Transfer to a fondue pot.
9. Heat on low to keep warm.
10. Serve with dippers.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin