English Cheese & Beer Fondue

English Cheese & Beer Fondue
~Adapted from a Food Network recipe!


Serves 2


Ingredients:
300 grams UK Organic Vintage Cheddar (available at the Cheese Shop)
180 grams Gruyere (available at the Cheese Shop)
1 rounded tablespoon all-purpose flour
250ml or 1 cup lager beer (this leaves 1/3 of the can for the cook to consume!)
2 tablespoons spicy brown mustard
A few drops hot sauce
A few drops Worcestershire sauce


For Serving:
Fresh cut veggies for dipping (carrots cauliflower, broccoli, green beans, snap peas … what ever your favourites are!
Thinly sliced salami pieces (five great flavours available at the Cheese Shop)
1 par-baked facile (skinny baguette) baked to the Cheese Man’s instructions


Preparation and cooking:
Shred and combine cheeses in a bowl with flour.


Add beer to a small pot and bring up to a bubble over medium heat. (This might be a good time for the cook to start to finish the last little bit of that can of beer)


Reduce the heat to simmer and add cheese in handfuls.


Stir constantly, melting the cheese in batches. (Don’t rush this process or the cheese will not melt properly)


Stir in a figure-eight pattern (left to right not right to left) with wooden spoon.


When the cheese mixture is creamy and smooth, stir in the mustard, hot sauce and Worcestershire sauce.


Transfer fondue to warm fondue pot.


Dip your cubed bread and favourite raw veggies and enjoy!


Pairing:
Enjoy with the remaining bottle(s)/can(s) of beer that you used when cooking. This recipe only takes about 22 minutes to prepare, so there should still be plenty of beer left to enjoy with your dinner.