Swiss Beer Fondue

1. 1

   Combine cheeses and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch.

2. 2

   Rub inside of pot with garlic clove cut in half. Discard garlic.

3. 3

   Pour in beer. Warm until bubbles rise to the surface. Do not cover or boil.

4. 4

   Remember to stir constantly from now one. Add a handful of cheeses, keeping the heat medium (do not boil), when melted add another handful. After all the cheese is melted and bubbling add a dash of pepper sauce. Transfer to fondue pot and keep warm over fondue burner.

5. 5

   Note: If fondue becomes too thick add a bit of warmed beer. If it separates combine 1 T cornstarch and 2 T wine and stir into fondue.

* Per serving · 4 servings · Values may vary.

No additional tips available.