1 lb asiago cheese, grated
1 cup beer
1 tsp cornstarch
⅛ tsp nutmeg
2 cloves garlic, bruised
For Serving:
2 oz accompaniments, bread, vegetables, or cold-cuts
Rub your bruised garlic around the insides of your saucepot. This will impart the garlic flavor but not its intensity. Discard your garlic afterward.
Add beer into your saucepot and bring to a boil.
While waiting, toss your cheese, nutmeg, and cornstarch together to coat.
Reduce heat to low. Add the coated cheese in batches, whisking until dissolved in between.
Set aside at room temperature and allow the cheese to thicken slightly roughly 5 to 8 minutes. Note that the fondue will further thicken as it cools.
Pour into a serving vessel of your choice, preferably a fondue pot. Serve with bread, cold-cut meats, or vegetables.
Sugar: 1g
:
Calcium: 899mg
Calories: 316kcal
Carbohydrates: 4g
Cholesterol: 51mg
Fat: 20g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 6g
Polyunsaturated Fat: 1g
Potassium: 84mg
Protein: 27g
Saturated Fat: 12g
Sodium: 1213mg
Vitamin A: 591IU
Vitamin C: 1mg
