- COMBINE cheeses in a large bowl. Sprinkle with 2 tbsp flour and dry mustard. Toss until well coated.
- MELT butter in a medium saucepan over medium-high. Sprinkle in remaining 3 tbsp flour. Boil, stirring occasionally with a wooden spoon, until mixture is lightly browned, 2 to 3 min. Gradually pour in beer and Worcestershire sauce, stirring constantly, until mixture starts to come to a boil and is thick, 3 to 4 min. Reduce heat to medium-low. Gradually add cheese, a handful at a time, stirring constantly until cheese melts
completely after each addition. Mixture should be thick and very smooth. Scrape into a fondue pot. Serve with bread, apples, potatoes and sausages.
Baguette, cut into cubes; apples, sliced into wedges; cooked baby potatoes, halved; cooked or cured sausages, sliced.
Protein 11 g
Carbohydrates 4 g
Fat 16 g
Sodium 204 mg
Good source of Vitamin B12
How to make it