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Alehouse Cheddar Fondue or Sauce
Ingredients
Ingredients
- 1/2 lb Alehouse cheddar
- 1/2 cup half-and-half
- 2 tbsp butter
- 4 tbsp Vermont maple syrup
- 2 Tbsp. to 1/4 cup flour (according to desired thickness: start with the 2 tablespoons and then add more after a few minutes, giving sauce time to thicken)
- 12 turns on a grinder of black peppercorns (or a teaspoon of already ground pepper)
Instructions
Directions
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Chunk cheese into 1/4” - 1/2” pieces.
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Place cheese, butter and half-and-half into a lidded saucepan on low heat.
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Check it frequently for melting point of cheese. Use a whisk to stir frequently during this process.
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When gooey liquid is achieved add maple syrum and whisk in flour to thicken.
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Serve as sauce or as fondue according to end thickness.
