RECIPES

Smoked Cheese Fondue

3 tablespoons milk
1 tablespoon cornstarch
1 cup light ale – try Unibroue Brewery’s “La Fin du Monde”
3 cups (1 1/2 pounds) shredded Hickory Smoked Gouda – rind removed
1 cup (1/2 pound) shredded Gruyere cheese
1 teaspoon brown mustard

Pour ale into a medium sized sauce pan and warm over medium heat until bubbly. In a small bowl, mix the milk and cornstarch together until smooth, then add to the ale. Turn heat to low and gradually stir in cheeses. Continue to heat until cheese melts. Add mustard and continue to cook, stirring, for 2 to 3 minutes or until mixture is thick and creamy. Be very careful not to boil the mixture (this will cause the mixture to become grainy). Serve with our Pretzel Fiscelle bread cubes.