Cheese Fondue

Once upon a time a 16 year old Virginia girl worked at the Melting Pot. Fast forward 10+ years, here is a guide to a similar cheese fondue. This is a guide NOT a recipe. It changes every time I make it and that is part of the fun. Enjoy!

Begin by putting warm fresh beer into a double boiler. 1/2 bottle for two people, full bottle for 3-4.

Then add mustard powder. About a table spoon.Let bubbles combine. Bring double boiler to a boil. Let beer heat up to hot. It won't boil but you want it very hot.
While the beer is getting hot prepare your cheese. You will need 1/3 swiss 2/3 cheddar for a cheddar fondue. You need the swiss for creamy texture. You can do 1/4 swiss and 3/4 cheddar but no less on the swiss. For an extra delicious cheese use Gruyère as a sub for the swiss. Buyer beware, it can be pricey. Gruyère is sweet but slightly salty, with a flavor that varies widely with age. It is often described as creamy and nutty when young, becoming with age more assertive, earthy, and complex. Gruyère is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste. I shredded my swiss with a food processor.
Now comes the secret ingredient. The cheese needs to be coated with flour. It helps the cheese from clumping together once it begins to melt. Flour is also an excellent way to emulsify the beer and oils from the cheese.Add a little at a time. By now the cheese is getting to be room temperature and may be already trying to stick together.
Super easy way to mix and keep your hands clean, ziplock.Finished product should look similar to this.
This is enough for two batches.A fork is the best tool in the kitchen for mixing up the cheese and beer.
Take one handful of the cheese combo and put it into the hot beer.
Bubbles are a good sign everything is as it should be.
The cheese that was just added should be melted and stringy.
Add a few more handfuls. Let it get warm before attempting to stir it all together.
Three additional things to make this amazing.To peel the garlic you can crush it first with the flat side of a knife.
This is a garlic press and probably the most used gadget in my kitchen.Before adding those yummies, stir up your cheese. It's all in the wrist. You want to fold it over itself so the hot cheese on the bottom lays onto of the cooler cheese on top. Again, again, again. If it gets all chunky and you think you are ruining it, be calm. Make sure it is heating up and give the cheese a little more time to melt down.
Creamy and smooth.
Add fresh ground black pepper.
Worcestershire sauce.
Pressed garlicMix until all are combined. Cheese should be ribbon like with pulled through the air. Thick but smooth pancake batter.
Yum yum!
Dippers are up to you. We usually like corn chips, apples, pears, carrots, broccoli, and bread. We have had lots of others too. Cheese is good on most things.
Well that is it. My secret revealed. I have had the knowledge for a very long time. Sorry I didn't share it sooner.