Di Bruno’s Beer & Cheese Fondue


When it comes tro fondue, there are definitely some FON-DO’S and some FON-DON’TS!
Make sure to select the finest cheese, add a liquid (wine, of course), and be sure to stir constantly!
Check out this delicious recipe for a great starting point.

3/4 lb. Lancaster Cheddar, grated
1/3 lb. Gruyere, grated (or Swiss Raclette if you prefer)
1 heaping tablespoon all-purpose flour
1 cup of your favorite beer
2 tablespoons Dijon mustard
A few drops of Worcestershire sauce
A pinch of Cayenne pepper

For Dunking & Serving:
Crostini Crackers (try the garlic flavor!)
Fresh brown bread, cubed
Speck dell’ Alto Adige
Sopressata, cubed
Blanched broccoli and cauliflower
1 small jar Cornichons, drained (on the side)

Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Continue stirring in all directions with a wooden spoon. When the cheese has been incorporated fully, stir in the mustard, cayenne, and Worcestershire sauce. Transfer fondue to warm fondue pot.

Arrange all the dippers and sides on a platter for serving. To blanch the veggies just boil for 2 minutes. To serve the Speck, which is like a smoky prosciutto, wrap thin slices around the soft bread cubes, spear, and dunk…then follow up with a cornichon for a delicious medley of flavors!