Cheddars for zip, gouda for bite and brown butter, and beer for a yeasty touch make this fondue perfect for a casual dinner, a game day feast, a fall lunch, or anytime you need a warm hug of a meal. Although fondue doesn’t require much tending once it’s at the table, it will need the occasional figure eight stir. If you notice the fat starts to separate from the cheese, turn down the heat a bit and give a few confident stirs and it will come back together!

Ingredients

• ½ lb Flory’s Truckle, shredded

• ½ lb Pitchfork Cheddar, shredded

• ⅓ lb Wilde Weide, shredded

• 12 oz Brown Ale

• 3 tbsp cornstarch

• 2 tbsp Dijon Mustard

• 2 tsp Worcestershire

• ⅛ tsp paprika

Directions

1. Combine the cheeses and toss in a bowl with the cornstarch.

2. Pour the beer into a fondue pot or heavy bottom saucepan and bring to a boil over medium heat.

3. Reduce the heat to medium-low and add the cheese in four stages, stirring between each addition. Continue to stir gently in a figure eight pattern until the cheese is melted and smooth.

4. Stir in the Dijon, Worcestershire and paprika.

Serves 4