July 9, 2009
weekly recipe experiment: cheese fondue
- 8 ounces sharp cheddar cheese;
- 8 ounces Swiss chesse; shredded
- 2 tablespoons flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 clove of garlic
- 1 can beer
Just pour all of the ingredients into the fondue pot (or regular pot if you dare) and simmer till it’s melted. Make sure you stir every so often to keep the cheese from burning.
For our dipper choices, we used apples, soft pretzels, and hot dogs, but this is just what you personally like. Bread, pepperonis, beef tenderloin cubes, and broccoli would also be yummy dipped in the cheesy deliciousness.
I give it 3.5 out of 5 spoons