Amstel Light Beer and Smoked Gouda Fondue

• 6 cloves garlic
• 6 cups Amstel Light
• 3 lbs. grated Gouda
• 3 lbs. grated smoked Gouda
• 6 tsp. dry mustard powder
• Pinch Cayenne
• 6 tbs. corn starch

Crush cloves in large sauce pot

Add Amstel Light and slowly warm to simmer

Gradually add cheese and stir continuously

Slurry (add water until paste-like) mustard powder, add water if needed for texture

Add in Cayenne

Slurry cornstarch and add until desired thickness

Use thick bamboo skewers and serve with grilled crusty bread and pretzel sticks, apple wedges, radishes, celery sticks, cherry tomatoes... anything you think tastes better covered in cheese.


Thanks to The Bachelor Guy

First Down Fondue

• 2 cups (8 ounces) sharp cheddar cheese, shredded
• 3 cups (12 ounces) colby-jack cheese, shredded
• 1 tablespoon cornstarch
• 1 bottle (12 ounces) beer
• 1 teaspoon hot pepper sauce
• Dippers: Assorted breadsticks, bell pepper pieces, sugar snap peas and cherry tomatoes

Toss cheeses with cornstarch in medium bowl; set aside.

Pour beer into fondue pot; bring to boil over high heat. Reduce heat to low; add cheese mixture.

Cook 2 minutes or until cheese is melted, stirring constantly. Stir in hot sauce.

Keep fondue over low heat. Dip breadsticks and vegetables into fondue.

Makes 8 servings.

Thanks to OrganicAuthority.com

Beer Cheese Fondue Recipe

• 1 small clove of garlic
• 3/4 cup beer
• 8 ounces Swiss cheese
• 4 ounces Sharp natural Cheddar cheese
• 1 tablespoon flour

Rub inside of pan with cut garlic. Discard.

Add beer and heat slowly.

Dredge cheese with flour. Gradually add to beer - stirring constantly until mixture is thick and bubbly.

Dip small pieces of French bread.

Thanks to Nyam Nyam Cheese