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Pub Cheese Fondue

Pub Cheese Fondue


1-1/4 pounds medium cheddar cheese
1 tablespoon flour
1 sprig parsley, chopped
1/8 teaspoon garlic powder
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1 teaspoon paprika
1 tablespoon butter or margarine
1/2 cup onion
1 small shallot, chopped
1 cup beer, preferably flat
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1 tablespoon Pommery Meaux Grain Mustard
  Serve with cut apples, day old baguette or pretzels

Cooking Instructions

Cut the cheddar cheese into cubes. Combine the flour, parsley, garlic powder, and paprika. Toss the cubed cheese with the flour mixture and set aside.

Melt the butter or margarine in a pan. Add the onion and shallot and sauté until the onion is translucent but not browned. Turn off the heat and let sit in the pan.

Warm the beer in a medium saucepan, without bringing to a boil. Add the lemon juice. Add the cheese gradually, a handful at a time, stirring constantly. Make sure the cheese does not come to a boil. Don't add more cheese until each addition of cheese is fully melted.

After the final addition of cheese, just as the cheese is nearly fully melted, add the onion and shallot. Stir for another minute, and then turn up the heat until the mixture is bubbling and starting to thicken. Stir in the Worcestershire sauce and Pommery Meaux Grain Mustard. Transfer to a fondue pot to keep warm.

Equipment List

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