Beer Cheese Fondue

4 cups shredded cheese* (Gruyere, Havarti, Cheddar or other good melting cheese)

31 grams flour (substitute with corn starch)

224 grams flavorful, low bitterness beer**

79 ml heavy cream (fresh, at room temperature)

grated garlic or onion (to taste, optional)

fresh or dry herbs (to taste)

Instructions

1. In a bowl toss the grated cheese with the flour until well coated. Set aside.

2. Add the beer to a cold small pot/deep sauce pan and bring it to low simmer over medium heat. (If you want to flavor with 1/2 tsp of grated garlic or 1 tsp of grated onion and/or any herbs (1/2 to 1 tsp) add them to the beer.)

3. After the beer has simmered for a minute or two, add the heavy cream, stir and simmer for another couple of minutes. 

4. Remove from the heat and fold in the cheese, stirring gently and working in batches. You might need to place the pan back on the warm stove (turned off or very low heat) to help the melting along. Do not overheat it.

5. Transfer to a heated fondue pot and serve***. 

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