Cheese Fondue (Cheddar)

There's nothing that brings people together quite like cheese and beer. Everyone devours this recipe, even the non-beer-lovers. We love how the beer and spices cut through the cheese's richness, making this fondue wonderfully easy to eat. Sautéing your garlic and shallots before adding the other ingredients gives this a savouriness that many fondues lack - and tossing the cheese in cornstarch keeps it all lump-free.

1 lb Tillamook extra sharp aged cheddar, shredded
1 Tbsp. cornstarch, slightly rounded
1 pinch chili powder
1 pinch paprika
1 pinch cayenne
1½ tsp. mustard powder
2 Tbsp. Tillamook extra creamy unsalted butter
2 cloves garlic, peeled and minced
1 medium shallot, minced
1 cup pilsner or other ale
2 tsp. Worcestershire sauce
kosher salt
black pepper, freshly ground

Dipping Suggestions:
2 apples, sliced into wedges
1 tsp. lemon juice, freshly squeezed
3 spicy sausage links
1 loaf sourdough, day old, cut into cubes
1 bunch asparagus
1 bunch broccoli
1 lb potatoes
1 head cauliflower
4-5 shallots

Toss shredded cheddar in cornstarch, chili powder, paprika, cayenne, and mustard powder set aside.

Heat butter in frying pan, then sauté garlic and shallots for 5 minutes. Be careful they do not brown or burn.

Add the pilsner and Worcestershire sauce. Heat until simmering.

Add the cheese, a little at a time until it's all melted and stir to combine.

Pour mixture into your chosen fondue pot and light according to your manufacturer's instructions.

Dipping Suggestions:

To keep the apples from oxidizing after cutting them, submerge these into water with a tsp. of lemon juice.

Bake or grill your sausage until cooked through, then slice into rounds.

Cut your potatoes, broccoli, cauliflower and shallots into large pieces. Leave your asparagus whole, or cut in half. Drizzle them with a small amount of oil and rub them with salt and pepper. Roast these at 375°F (190°C/170°C fan, Gas Mark 5) until cooked through but not too soft.

Toast your sourdough cubes, or leave as is. Serve all of the above warm on a platter with fondue forks.

Makes 6 servings.