Ingredients
4 ounces Shredded Vermont Farmstead “Governors Cheddar”
4 ounces Shredded Billings Farm “Butter Cheddar”
4 ounces Harpoon IPA
1/2 teaspoon Garlic, chopped fine
2 teaspoon Corn Starch
Preparation
Open the Harpoon IPA and pour 4 oz in a small stainless steel pot.
Pour the remaining beer in a glass and consume it at will.
Add the garlic to the pot and bring the beer to a simmer.
Add the shredded Vermont cheddar cheese to the pot.
Stir in a single direction with a wooden spoon until the cheese is dissolved.
Add the corn starch and water mixture.
Allow it to thicken the fondue cooking an additional 1-2 minutes.
Pour the cheese mixture in to the servicing vessel.
Serve with the hard crust bread.
