"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Cheddar Cheese Fondue, by Krista Thompson, is from The Thompson Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 c. shredded Cheddar Cheese 1 c. shredded Swiss Cheese 1 T. flour 6 oz beer 1 1/2 tsp. garlic powder 1/2 tsp. mustard powder 1/2 tsp. Worchestershire sauce Pinch cayenne pepper
Mix cheese together in bowl with flour to keep cheese from sticking. When fondue pot is warm, add beer, garlic and mustard powder. Add cheese slowly, until melted and smooth. Add Worchestershire sauce and cayenne to taste. Serve with bread and fruit.
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