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Wisconsin Cheese and Beer Fondue

Recipe by Terese Allen, author of
The Flavor of Wisconsin

1 lb. aged Swiss or Gruyere cheese, finely diced
4 Tbsp. flour
1 tsp. minced garlic
1/4 tsp. salt
2 cups dark beer
2 Tbsp. lemon juice
Freshly ground black pepper
Sourdough, whole-grain or rye bread, cut into 1-inch cubes

Mix cheese and flour. Mash garlic with the flat-edge of a knife until a paste forms. Combine beer and garlic paste in fondue pot. Bring to very low simmer; do not let it boil. Stir in lemon juice. Add a handful of cheese and stir constantly until melted. Continue to add one handful of cheese at a time, stirring constantly. After last handful has melted and mixture begins to bubble, stir in pepper to taste. Serve with cubed bread. Serves 4–6. Photo by Terese Allen.

 


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