Cheddar gruyere fondue

24

PREP TIME

10 min

TOTAL TIME

25 min

Serves

12

Cheddar gruyere fondue

Cheddar-gruyere fondue. (Photo, Maya Visnyei.)


Ingredients

  • 250-g pkg 1-year white cheddar , finely grated
  • 225-g pkg gruyère , finely grated
  • 5 tbsp all-purpose flour , divided
  • 1 tsp dry mustard
  • 3 tbsp unsalted butter
  • 2 cups IPA beer , at room temperature
  • 2 tsp Worcestershire sauce

Instructions

  • 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.

How to make it

Nutrition (per serving)

  • Calories
  • 212,
  • Protein
  • 11 g,
  • Carbohydrates
  • 4 g,
  • Fat
  • 16 g,
  • Sodium
  • 204 mg.
  • Good source of
  • Vitamin B12

ACCOMPANIMENTS
Baguette, cut into cubes; apples, sliced into wedges; cooked baby potatoes, halved; cooked or cured sausages, sliced.

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