An interesting twist on the traditional cheese fondue.
1 cup lager
3 cups crumbled blue Stilton cheese
1 cup grated Monterey Jack cheese
2 tablespoons cornstarch
1 teaspoon whole-grain mustard
1 teaspoon hot paprika (we used regular paprika)
To serve: Baby button mushrooms, apple edges and grapes (we also used cauliflower, bread and crackers)
Heat the lager (different beers impart different flavors, so choose your favorite) in the fondue pot, then carefully place over the lighted burner. Toss the cheeses into the cornstarch and gradually stir into the lager, stirring continuously. When all the cheese has been added, stir in the mustard and paprika, and continue to heat gently until thick and creamy. Serve with the dippers and salad. Serves 4.
"The Fondue Cookbook"
by Gina Steer
Sunday, February 04, 2001
