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Chimay Grand Cru Fondue




Source of Recipe


Ron


List of Ingredients




1 pound Chimay Grand Cru, rind removed, grated
1 clove garlic, end cut off and discarded
2 tablespoons plus 2 teaspoons cornstarch
1 cup Chimay beer
2 tablespoons plus 2 teaspoons cornstarch
½ teaspoon salt
black pepper in a mill
½ teaspoon freshly squeezed lemon juice


Recipe



Vigorously rub the exposed end of the garlic over the surface of a medium bowl. Discard the garlic.
In the bowl, combine the grated cheese and cornstarch, mixing well to distribute the cornstarch evenly. Set aside.
Pour the beer into a fondue pot or heavy-bottomed sauce pan and bring to a boil over medium-high heat.
Once the liquid has come to a boil, slowly add the cheese and cornstarch mixture, one-quarter at a time, whisking continuously. Make sure each addition is completely melted and incorporated before the next addition.
Once all of the cheese has been added, cook over medium heat for 1 minute. Season with the salt, pepper and lemon juice.
Remove the pot from the heat and serve.