Shelly's Recipe

DUTCH GOUDA FONDUE

Category: Dips - Hot

1 1/2 cup Dutch beer, dry white wine or hard apple cider at room temperature
2 tbsp liqueur (Kirsch, cognac or brandy)
1 med sized garlic clove, peeled and chopped
1 lb Gouda cheese, rind or wax removed, grated or finely chopped
3 tbsp cornstarch
1/2 tsp nutmeg
1/4 tsp freshly ground black pepper
1/4 tsp Worcestershire sauce
1/4 tsp Tabasco
1 loaf day-old French or Italian bread, cubed

Combine beer and liqueur in large saucepan. Add garlic and bring to simmer over medium heat. Simmer 1 minute; remove and discard garlic.

Combine cheese and cornstarch in large mixing bowl and toss until well mixed. Gradually add cheese mixture to beer a handful at a time, allowing each addition to melt completely before adding next. Continue adding cheese and stirring until all is incorporated, about 3-5 minutes. If mixture starts to bubble, reduce heat to low. The mixture is ready when it's creamy and easily coats the back of a spoon. Stir in nutmeg, pepper, Worcestershire sauce and Tabasco. Pour fondue into 2-quart fondue pot over warmer. Serve with bread cubes for dipping.