Ingredients

• 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

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.