2020 Christmas Fondue cheese
by Chris J. Shull
Ingredients:- 312g beer (ratio 1g liquid : 2g cheese, more or less to tune thickness)
- 226g gruyere
- 117g fontina
- 282g cheddar
- 25g sodium citrate (ratio 1g sodium citrate : 25g cheese)
- 6 grinds of black pepper
- 6 dashes cayenne powder (might go with more)
- 1/4 tsp paprika
- 6 drops liquid smoke (might go with more)
Directions:
- Roughly cube cheese and weigh (smaller cubes or shed to have a faster and easier melt, but honestly you can just toss in blocks too).
- Add sheese to a pot.
- Add sodium citrate (at the correct ratio!)
- Add beer.
- Put on medium heat until it begins to froth or the cheese is all melted, then put on low. If not paying as much attention, start on low.
- Add spices to taste.