Fondue is not only about wine.  Quick and easy and filling.

Ingredients:

• 2 cups shredded sharp cheddar cheese (8 oz.)
• 2 cups shredded Colby-jack cheese (8 oz.)
• 1-1/4 cups shredded swiss cheese (5 oz.)
• 1 Tab cornstarch
• 2 c beer – lager
• 1 tsp hot sauce
• 6 slices bacon, finely chopped
• 1 loaf Ralph’s round marbled rye bread, cut into 1 inch cubes (or any firm rye bread)
• large pretzels

Directions:

1. Toss cheeses with cornstarch in medium bowl or plastic bag; set aside.
2. Pour beer into heavy sauce pan; bring to a boil over high heat.
3. Reduce heat to low; add cheese mixture.
4. Stir constantly 2 minutes or until cheese is melted.
5. Stir in hot sauce.
6. Pour into fondue pot.
7. Place fondue pot over low flame.
8. Top with crumbled bacon.

Serve with bread cubes and pretzels

Serves: Serves: 6 (10 – 12 for Gourmet with second fondue)

Source: Sargento.com

Comment: If fondue is too thick add warm beer.  If fondue is too thin, add flour dredged cheese.

Reminder – use the fondue fork to dip, not to eat with.