Cheddar-Beer Fondue

We got a fondue pot when we got married. I hadn't even opened the box until recently. Poor fondue pot was sitting around waiting to be used for the past 3 years. Can you believe that? I needed to make up for all this lost time so I made a Cheddar Beer  Fondue. Cheese and beer? Heaven. It's hard for me to describe how this tasted. All I can say is that the bitterness of the beer really brings out the sharpness of the cheese. Better than the one you get at Melting Pot if you ask me. The main thing I learned is that you have to eat the fondue immediately. I made it earlier in the day and it was beautiful and silky. When I reheated it, it became pasty. It still tasted good, it just didn't have the smooth fondue consistency.

 

Cheddar Beer Fondue
Source: Southern Food (here)

1 lb. sharp cheddar cheese, shredded
1 tbsp. flour
1 1/2 tsp. dry mustard
Dash cayenne (or add a dash of hot sauce to the melted mixture)
3/4 c. beer (I used a dark lager)
2 tsp. Worcestershire sauce

In bowl, combine cheese, flour, mustard and ground cayenne; mix to blend well. In fondue pot, combine beer and Worcestershire sauce. Set temperature at 375° and heat until bubbling. Gradually add cheese mixture and stir constantly until cheese melts and mixture is smooth, about 5 minutes. Reduce temperature to 200° and serve with crusty bread.