6 oz Monterey Jack cheese, shredded
4 oz Gruyere cheese, shredded
4 oz sharp processed Cheddar cheese, grated
1 1/2 tbsp all-purpose flour
1 cup lager beer, at room temperature
1 tsp dry mustard
In a bowl combine Monterey Jack, Gruyere, sharp Cheddar and flour; mix well to coat cheese with flour. Set aside. In a large saucepan, bring beer to a simmer over medium heat. Reduce heat to medium low. Add cheese-flour mixture by handfuls to saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted. When cheese is nearly all melted, stir in dry mustard, mixing well. Transfer to fondue pot and serve immediately.
Posted: 3/16/2003 12:00:00 AM