Swiss And Ale Fondue

• 1 cup Of decent Ale (experience has tought me that the right ale is crusial to the outcome, something like a heavy or an IPA will do it. Using a lager will simply not work)
• 1 cup Emmanthal cheese (grated)
• 1 /12 cups of smoked gruyere cheese
• 1/2 cup of Appenzeller cheese
• 1 tbsp of corn starch
• black pepper to taste
• Hot sauce or worsctershire sauce to taste
• Dippers of choice
• Crusty bread, sliced apples, sliced smoked sausage, brocoli, baby carrots or anything else that takes your fancy

1. Pre-prepare your dippers, cut the bread into bite size pieces. slice and sautee the smoked sausage. slice the apples.
2. I tend to cook my fondue in a cooking pot over the hob before transferring to the preheated fondue pot just prior to serving but this is by choice, it could be done in the fondue pot too.
3. Pour the ale into the pot and heat to simmering point without boiling, allow to reduce to 3/4 cup then reduce the heat.
4. mix the corn starch with your grated cheese and add the cheese a handful at a time.
5. Key is to let the cheese melt before adding more.
6. Use a wooden spoon to keep a gentle stir on it.
7. Add a little black pepper to taste
8. I like to use worcstershire sauce the most but sumetimes i will use hot sauce instead, again to taste.
9. If the mixture is too hard add more ale a little at a time, if it is too soft then carefully add a little more hot sauce.
10. Dip, eat, enjoy, repeat

ale, emmanthal cheese, gruyere cheese, cheese, corn starch, black pepper, worsctershire sauce, dippers, crusty bread

Taken from www.epicurious.com/recipes/member/views/swiss-and-ale-fondue-52027001 (may not work)