Ploughmans Fondue

• 1 pound Red Leicester Cheese, Shredded
• 1 pound Sharp Cheddar Cheese, Shredded
• 3 Tablespoons All-purpose Flour
• 1 Tablespoon Dry Mustard
• 1 clove Garlic Sliced In Half
• 1 bottle Beer (12 Oz. Bottle)

1. In a large bowl, combine the cheeses then add the flour and dry mustard.
2. Mix well and set aside.
3. Rub the garlic clove around the inside of your fondue pot or saucepan.
4. Pour 3/4 of the bottle of beer into the pot and bring to a simmer over a medium-low heat.
5. Add the cheese, one handful at a time, stirring well and allowing it to melt before adding more.
6. Continue to stir until all the cheese is melted.
7. Simmer for 2 to 3 minutes, stirring constantly until the fondue looks smooth.
8. Add a little extra beer if the cheese mixture is too thick.
9. Keep warm until ready to serve.
10. Serve with cubes of crusty bread and/or steamed or roasted broccoli, cauliflower or carrots.

leicester cheese, cheddar cheese, allpurpose, dry mustard, garlic

Taken from tastykitchen.com/recipes/appetizers-and-snacks/ploughmane28099s-fondue/ (may not work)