Ye Olde English Pub Special Fondue

There is no better place on earth to drink beer than a dark, cozy British pub. Some tasty pub grub washed down with a sturdy ale is the ideal antidote to the damp English winter. This fondue is a salute to the crowning achievements of English cuisine: beer and cheese.

Recipe courtesy of Fondue by Lenny Rice and Brigid Callinan; photography by Leo Gong

Ye Olde English Pub Special Fondue

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    1 pound red Cheshire or sharp Cheddar, grated 1 cup English or Scottish ale
    2 tablespoons all-purpose flour 1 teaspoon kosher salt


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    • 1

      Toss the cheese with the flour in a bowl and set aside. In a fondue pot, add the ale and salt and bring to a boil over medium-high heat. Decrease the heat to medium-low and add the cheese mixture, 1/2 cup at a time, stirring until melted after each addition. Serve immediately.

    • 2

      Serve with: Irish soda bread cubes; toasted whole grain and rustic bread cubes; assorted crackers; apple chunks; pear chunks; cooked British sausages, cut into bite-size chunks; boiled red or Yukon gold potatoes

    • 3

      Beverage suggestions: ale or stout; Sauvignon Blanc; tawny port


    Cheese note: Cheshire is a Cheddar-style English cheese whose sharp, savory flavor comes from the abundant salt deposits in the areas where the cattle graze. The addition of annatto, a natural coloring for cheese derived from the seeds of the achiote tree, gives red Cheshire its rich hue. This cheese makes a beautiful, deep reddish-orange fondue.

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