Cheddar Swiss Fondue
Shred cheese by hand or with food processor. Toss with flour in a large bowl until evenly coated. Turn stove on medium-high heat. Put coarse salt in bottom of c
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Cooking tools:
- Food processor
- Fondue pot
- Kitchen scale
- Stove
- Mixing bowl
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 14 ounces of cheddar—any kind depending on strength of flavor you want
- 9 ounces of Emmental
- 1 cup of flour
- 2 cloves garlic, minced
- 16−24 ounces of beer (golden lager)
- Two dashes of Worcestershire
- Heaping teaspoon of Dijon or brown mustard
- Salt
- pepper
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