Photography: Grace Ann Leadbeater; Styling: Madison Trapkin
At a Wisconsin-themed winter fondue party, our editor-in-chief Kat Craddock melted down two types of cheddar—an earthy, farmhouse-style version and a classic sharp—for a zippy, beer-spiked riff on the classic mountain meal.
Featured in “Lessons From a Fondue Fête with Two Wisconsin Cheesemakers.”
Yield: 6 Time: 20 minutes ⅔ lb. medium-sharp cheddar cheese, such as Black Creek 9-Month Cheddar, coarsely grated ⅓ lb. cave-aged cheddar cheese, such as Carr Valley Cave-Aged Cheddar, coarsely grated 1 Tbsp. all-purpose flour ¼ tsp. garlic powder 1 cup lager or pilsner beer 1 Tbsp. Dijon mustard 2 tsp. Worcestershire sauce Kosher salt and freshly ground black pepper Breadsticks and crusty bread, cut into cubes, sliced smoked sausage, and roasted potatoes, for dipping Instructions In a large bowl, toss the two cheddars with the flour and garlic powder and set aside. Set a fondue pot over medium-high heat, add the beer, and bring to a simmer. Whisk in the mustard and Worcestershire sauce, then gradually add the cheese-flour mixture while stirring. Turn the heat down to low and continue stirring until the cheese is melted and the fondue is very smooth, about 5 minutes. Remove from the heat, then season to taste with salt and freshly ground black pepper. Set the fondue pot
