- 3 ½ Oz Sharp Cheddar Cheese
- 1 ½ Oz Gruyere Cheese
- 4 Oz German Beer (Pils or Lager)
- 1 Tablespoon Flour
- 1 Tablespoon German Sweet/Hot mustard or spicy brown
- Dash of Worcestershire Sauce
- Few drops of Tabasco Sauce
For serving options
- You can use a variety of breads for dipping; the best are the more sturdy breads like Rye, Dark Wheat, Foccacia or Pumpernickel
- Use cut up blanched vegetables like Cauliflower or Broccoli Florets
- Pieced of Bratwurst and small party franks
- Small pickled onions
- Gherkin pickles
- Any variety of apples sliced into wedges for dipping
Directions
Shred Cheeses into a bowl and toss with flour
Heat beer in heavy bottom sauce pan until it bubbles, reduce to simmer
Add Cheeses in batches; stir constantly until melted and fully incorporated
Stirring constantly in a figure-eight pattern with wooden spoon, add in Mustard and Sauces.
Transfer to a fondue pot or other serving dish
Meanwhile if you are going to be using the vegetables and Wursts, blanch Cauliflower or Broccoli 2-3 minutes in boiling salted water
In the same pan, bring the cooking water back to a boil and add the mini franks and pieces of bratwurst. Cook
uncovered until all the liquid has evaporated. Add 1 Tablespoon butter to the pan to brown brats and franks and serve
up with fondue and other dipping selection.Have a fun time dipping and talking while enjoying your favorite German
beer
Thanks to Chef Robert B. Graf of Alphorn Bistro, Inn at Danbury, Danbury, NH for this recipe. www.innatdanbury.com
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