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Ingredients Print this recipe

• ½ pound DI LUSSO® Wisconsin Sharp Cheddar, sliced ½ inch thick (at the deli counter) and cut into small cubes or shredded
• ½ pound DI LUSSO® Baby Swiss, sliced ½ inch thick (at the deli counter) and cut into small cubes or shredded
• ½ cup Irish lager, ale or stout
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dry mustard
• salt and pepper, to taste
• cayenne pepper, to taste
• 1 tablespoon cornstarch
• your choice of cubed bread, green apple slices, boiled potatoes and raw veggies, for dipping

Directions

Melt cheddar and Swiss in pot over the stove. Add beer, Worcestershire sauce, dry mustard, salt, pepper, cayenne and cornstarch. Stir until thick. Transfer to fondue pot. If mixture becomes too thick, slowly add more beer.

Use your choice of dippers, such as cubed bread, green apple slices, boiled potatoes and raw veggies, to dip into the fondue.