Ingredients
1 lb asiago cheese, grated
1 cup beer
1 tsp cornstarch
⅛ tsp nutmeg
2 cloves garlic, bruised
2 oz accompaniments, bread, vegetables, or cold-cuts
Preparation
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.
