cheddar and beer fondue

Great on a Fall evening.


12 ounces sharp cheddar cheese, grated

1 bottle of beer (not light beer)

1.5 teaspoons dry mustard

1 tablespoon flour

2 dashes cayenne pepper

2 tablespoons Worcestershire sauce

  • Mix cheese, flour, cayenne and mustard in a bowl
  • Add 1 cup of beer and Worcestershire sauce to pot and bring to a slight boil
  • Gradually add cheese, stirring constantly
  • Gradually add the rest of the beer until gone, stirring constantly
  • Pour into fondue pan and light sterno underneath

Serve with bread cubes, steamed cauliflower, apples, celery, butternut squash cubes and green onions