Porter/Pilsner Fondue
For your cheese the rule of thumb is 200 grams per person if it is your main dish and 100 grams per person if the fondue is an appetizer
Ingredients:
1½ oz dark beer for every 100 grams of cheese
¾ oz pilsner beer for every 100 grams of cheese
Cheshire or Cheddar cheese (I would use 2 or 3yr old if using cheddar)
Cornstarch
1 ¼ tsp water for every 100 grams of cheese
Splash of fresh lemon juice
Freshly ground pepper
1 ¼ tsp brandy for every 100 grams of cheese (german brandy preferred but pick one to your taste)
Preparation and cooking:
Cut cheese into small pieces, slices or grate
Bring the beer to a boil in the fondue pot
Add cheese to beer a handful at a time
While melting stir lemon juice into cheese mixture
Stir in a figure 8 motion until melted
Continue cooking until bubbly
If the fondue becomes too hot mix a little cornstarch with water and stir a small amount at a time into the fondue until smooth
If mixture is too thick add a few spoonfuls of warm water
Transfer pot to table top burner set on low heat and stir in pepper and brandy