Smoked Cheese and Ale Fondue

Name: Smoked Cheese and Ale Fondue
Prep time: 25 min
Total time: 25 min
Yield: 4 people
Cuisine: British
Ingredients: 1 Garlic clove; 350 g Smoked Gouda; 250 g Cheddar; 300 ml Brown ale; 2 tbsp Cornstarch; 1 tsp Lemon juice; to taste Black pepper; a pinch Nutmeg; 1 tsp Paprika; 2 Spring onions; for serving Pretzel bites; for serving Roasted potatoes; for serving Bread cubes

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Smoky cheese and malty ale make this fondue taste hearty, cosy and a little bit pub-like, especially with pretzels and roast potatoes.

Serves: 4 people

Preparation time: 25 min

Ingredients

Garlic clove – 1
Smoked Gouda – 350 g
Cheddar – 250 g
Brown ale – 300 ml
Cornstarch – 2 tbsp
Lemon juice – 1 tsp
Black pepper – to taste
Nutmeg – a pinch
Paprika – 1 tsp
Spring onions – 2
Pretzel bites – for serving
Roasted potatoes – for serving
Bread cubes – for serving

Method

Grate or finely chop the cheeses so they melt evenly. If you are serving vegetables or bread, cut them into bite-size pieces and keep them ready on a platter.
Rub the inside of a fondue pot or heavy saucepan with the cut garlic clove. Pour in the brown ale and warm it gently until steaming but not boiling.
Add the cheese by handfuls, stirring constantly in a figure-eight motion. When the cheese has mostly melted, whisk the cornstarch with a little extra liquid and stir it in.
Season with lemon juice, pepper and nutmeg. Finish with paprika and spring onion for a smoky, snacky flavour. Keep stirring until the fondue is smooth, glossy and thick enough to coat a piece of bread.
Transfer to a fondue pot over a low flame. Serve immediately and keep the heat low so the smoked cheese ale fondue stays molten instead of separating.