How to make a delicious cheesy fondue?

Answer 1

I N G R E D I E N T S
1/4 cup butter
1/4 cup flour
1 tsp. Worcestershire sauce
1/4 tsp. dry mustard
1 bottle (12 oz.) Alpine Lager
3 cups old Canadian Cheddar cheese, shredded
1 Baguette, cubed; each cube with crust
I N S T R U C T I O N S
In saucepan, melt butter; blend in flour, Worcestershire sauce and mustard. Gradually stir in beer; stir until mixture comes to a boil. Reduce heat; add cheese, stir until melted. Transfer to fondue pot; place over low heat. Serve with bread cubes; use long handled fondue forks.

Cheddar-Beer Fondue II

I N G R E D I E N T S
1 lb. sharp cheddar cheese, shredded
1 tbsp. flour
1 1/2 tsp. dry mustard
Dash cayenne (or add a dash of hot sauce to the melted mixture)
3/4 c. beer
2 tsp. Worcestershire sauce

I N S T R U C T I O N S
In bowl, combine cheese, flour, mustard and cayenne; mix thoroughly. In fondue pot, combine beer and Worcestershire sauce. Set temperature at 375 degrees and heat until bubbling. Gradually add cheese mixture and stir constantly until cheese melts and mixture is smooth, about 5 minutes. Reduce temperature to 200 degrees and serve

N G R E D I E N T S
1 garlic clove, halved crosswise
1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
1 tablespoon cornstarch
2 teaspoons kirsch
1/2 lb Emmental cheese, coarsely grated (2 cups)
1/2 lb Gruyère , coarsely grated (2 cups)

I N S T R U C T I O N S
Accompaniment: cubes of French bread on fondue forks or long wooden skewers
Special equipment: a fondue pot

Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic. Add wine to pot and bring just to a simmer over moderate heat.

Stir together cornstarch and kirsch in a cup.

Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Stir cornstarch mixture again and stir into fondue. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.

Transfer to fondue pot set over a flame and serve with bread for dipping.

I N G R E D I E N T S
1 cup white wine
1/2 pound mozzarella cheese, grated
1/2 pound Monterey Jack, grated
1/2 pound goat cheese crumbled
2 poblano peppers, roasted, peeled, seeded and finely chopped
1/4 pound Spanish chorizo, grilled and finely diced
6 cloves roasted garlic, smashed to a paste
Salt and freshly ground pepper
I N S T R U C T I O N S
Bring the wine to a simmer in a double boiler. Add the mozzarella and Jack cheese and stir until melted. Add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with flour tortillas and blue corn chips

Answer 2

this recipe is soooo easy, and it uses cheeses that are easy to find and everybody likes!

1/2 cup beer
1/2 cup shredded medium cheddar cheese
1/2 cup shredded swiss cheese (or gruyere)
1/4 cup flour
garlic powder, salt and pepper to taste

combine cheeses and flour in large zip lock bag and shake so cheese is coated

heat beer over medium high heat until it begins to boil

add cheese gradually, and stir constantly. halfway through adding the cheese, lower heat to medium so it doesn't burn.

when all of the cheese is added, add about 1/4 tsp garlic powder, 1/4 tsp salt and 1/8 tsp pepper. i usually add more, but start out with less and adjust it to suit you.

great things to dip in this fondue:
jumbo soft pretzels,
cubes of french bread
cooked broccoli
apple slices
chunks of baked chicken

enjoy!!!

Answer 3

Butter, flour, Make a rue, then milk then cheese. Add a stringy cheese aswell as a hard cheese for the best texture.

Answer 4

order it off the menu

doh