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Beer-Cheese Fondue with Baby Cauliflower

Photo: Beth Dreiling Hontzas; Styling: Amy Burke
Total time 20 mins
Yield Makes 6 servings


  • 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

  1. 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.