10 ounces Cabot Sharp Cheddar, grated (2½ cups)
1 tablespoon rice flour
1 cup beer, ale or non-hopped lager
1 teaspoon mustard powder
2-3 dashes Worcestershire sauce
Assortment of washed, peeled, and cut vegetables
COMBINE cheese in a bowl with the rice flour and mix to coat.
ADD the beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls.
STIR constantly with a spatula, melting the cheese into the hot beer in batches so as not to seize up the mixture. When the cheese has been incorporated fully, whisk in the mustard powder and Worcestershire sauce. Check seasoning and adjust with salt if necessary and transfer to warmed fondue pot. Serve with assorted vegetable.
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