1 250-g pkg PC 1-Year Old Canadian White Cheddar Cheese, finely grated
1 225-g pkg Gruyere, finely grated
5 tbsp all-purpose flour, divided
1 tsp dry mustard
3 tbsp unsalted butter
2 cups PC IPA beer, at room temperature
2 tsp Worchestershire sauce
1 baguette, cut into cubes
apples, sliced into wedges
cooked baby potatoes, halved
cooked or cured sausages, sliced
COMBINE cheeses in a large bowl. Sprinkle with 2 tbsp flour and dry mustard. Toss until well coated.
MELT butter in a medium saucepan over medium-high. Sprinkle in remaining 3 tbsp flour. Boil, stirring occasionally with a wooden spoon, until mixture is lightly browned, 2 to 3 min. Gradually pour in beer and Worcestershire sauce, stirring constantly, until mixture starts to come to a boil and is thick, 3 to 4 min. Reduce heat to medium-low. Gradually add cheese, a handful at a time, stirring constantly until cheese melts completely after each addition. Mixture should be thick and very smooth. Scrape into a fondue pot. Serve with bread, apples, potatoes and sausages.
Calories 212, Protein 11g, Carbohydrates 4g, Fat 16g, Sodium 204mg.
Good source of Vitamin B12.
ACCOMPANIMENTS Baguette, cut into cubes; apples, sliced into wedges; cooked baby potatoes, halved; cooked or cured sausages, sliced.
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