We don’t want to be cheesy, but… you have got to try this fondue! It goes well with our tortilla chips, pretzels, corn chips or rippled chips.
- 1 lb mild Gruyère cheese, grated (4 cups)
- 2 tbsp cornstarch
- 1 clove garlic, halved
- 1 cup Pilsner-style beer
- 1 tsp Dijon mustard
- Pinch cayenne pepper
- Toss cheese with cornstarch; set aside. Rub inside of fondue pot with garlic clove; discard. Pour in beer.
- In saucepan, bring beer to simmer over medium heat; reduce heat to medium-low (beer should be at a low simmer). Add cheese, a small handful at a time, stirring with wooden spoon in zigzag pattern (this will help prevent cheese from forming a ball).
- Cook, stirring with wooden spoon, for 2 to 3 minutes or until cheese is melted and just starts to bubble; stir in mustard and cayenne. Transfer to fondue warmer. Serve with pretzels, tortilla chips, carrots, tomatoes, pickles and onions.