It’s October in Salem and the cooler fall weather makes us crave warm, gooey fondue! For this Oktoberfest Fondue recipe, created by our resident cheesemonger Joe, pick up your favorite soft pretzels (or make them!) to dip into this delicious cheesy goodness. This recipe is super quick. Just make sure to have all ingredients on hand as the prep work is longer than the actual cooking time. Happy Fondue-ing!

Ingredients

• 1/2 lb Red Witch grated*

• 1/2 lb Prairie Breeze Cheddar grated*

• 1/2 lb Reading, grated* 

• 1 can Oktoberfest beer (Two Roads Ok2berfest Marzen Style Lager*)

• 2 Tbsp Lemon juice

• 1 clove garlic, peeled

• 4 Tbsp cornstarch

• 2 tsp chili powder

• 1/2 tsp paprika

• 1/4 tsp nutmeg

• 1/4 tsp salt

• 1/4 tsp pepper

• Soft Pretzels (made or store-bought)

*Items with an asterisk can be found at The Cheese Shop of Salem.

Directions

1. In a large bowl, combine the shredded cheeses and toss with the cornstarch and spices.

2. Rub clove of garlic around the inside of the fondue pot and discard clove. (If you don’t have a fondue pot, use a small sauce pan.)

3. Bring beer and lemon juice to a light simmer over low to medium heat.

4. Stir in cheese and spice mixtures slowly, and keep stirring until mixture thickens.

5. Adjust heat as needed. Be sure not to overheat, which will cause separation.

   Note: If you don’t have a fondue pot handy, this can also be made in a saucepan or a a dutch oven on the stove top with the same heating instructions.

6. Dip soft pretzels into fondue and enjoy your fall day!

   Serves 4-6

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