1 large shallot, minced
2 tablespoons butter, cubed
2 garlic cloves, minced
1 cup lager or pilsner beer
4 Cups cheddar cheese, shredded
1 tablespoon all-purpose flour
1 1/2 teaspoons ground mustard
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
Salt and pepper to taste
1. Sauté shallot in butter in a small saucepan over medium-low heat until tender. Add garlic; cook and stir 1 minute longer.
2. Stir in beer, warm through. Reduce heat to low. Toss cheddar with the flour, mustard, paprika and cayenne pepper in a large bowl.
3. Gradually add cheese mixture to saucepan, stirring constantly between each addition until melted. Season with salt and pepper to taste. Transfer cheese mixture to a warm fondue pot. Heat on low to keep warm.
Assorted Dippers: sliced apples, cubed jalapeno cheddar or French bread, crisp-tender broccoli and cauliflower florets
Images and Recipe Source: Wisconsincheese.com