2 cups (8 oz.) shredded extra-sharp white Cheddar cheese
2 cups (8 oz.) shredded Jarlsberg cheese
1 1/2 tablespoons all-purpose flour
1 cup beer
3 tablespoons chopped fresh chives
Assorted baby cauliflower
How to Make It
Toss cheeses with flour. Bring beer to a boil in a large heavy saucepan; reduce heat to medium-low. Gradually whisk cheeses into beer, whisking constantly until melted. Stir in chives. Place cauliflower in a steamer basket over boiling water. Cover and steam 5 to 7 minutes or until fork-tender. Serve with fondue.
This was outstanding. I love the beer/cheeses combination but think Swiss would work just as well and be a bit more easy on the budget. Read my full review at: http://www.takingonmagazines.com/b/post-preview?token=ukkf-y4BAAA.dbJH8D97LYt3s6NMoWUGsg.F9IpW3UvHklS9L0ZxSsswA&postId=4920519207764878315&type=POST
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