Spicy Cheese Fondue

This fondue recipe was pulled from www.gourmetsleuth.com. It allows for significant variation in spiciness. It's a spicy combination of Monterey Jack cheese, sharp cheddar, beer, and garlic. I've reduced the portions by a factor of 1 so that these amounts will serve 4 easily.

Hardware

  • Fondue pot

    Food

  • 1/2 cup flour
  • 1 teaspoon cayenne pepper (to taste)
  • 1/2 pound Monterey Jack cheese
  • 1/4 pound sharp cheddar cheese (preferably with jalapenos)
  • 6-8 ounces beer (depending on desired consistency)
  • 1 clove garlic (minced)

    Put together your dry ingredients. Mix the flour with the cayenne pepper. The cheese should be shredded and mixed into the bowl.

    Pour the beer into the fondue pot and set it to its lowest setting. It should just barely begin to simmer and should not be boiling.

    Put the dry ingredients from the bowl into the fondue pot. Use a spoon to distribute them evenly, but DO NOT mix. Mixing cheese excessively can cause it to clump. This will be difficult, but just leave the mixture alone. Don't touch it. Leave it be for a few minutes. If the beer begins to separate from the cheese and floats above it then mix it back in very slowly and minimally.

    After a few minutes the cheese will reach its proper consistency. Maintain a low heat and serve with the dippers of your choice.

    A different spicy fondue recipe using a base of white wine, butter and cream:
    http://www.gourmetsleuth.com/mexicanfondue.htm