IRISH AGED CHEDDAR FONDUE
The Melting Pot Restaurant Recipe
4 teaspoons dry mustard powder
1 teaspoon Worcestershire sauce
2 teaspoons Tabasco sauce
2 tablespoons chives, chopped
2 1/2 – 3 (11 oz.) cups cheddar cheese
3 tablespoons all-purpose flour
Cheese should be shredded and tossed with flour to aid in thickening and improve the viscosity of the fondue. The cheese should be the consistency of warm honey when complete. Monitor your cheese as it is being added and note that not all cheese may be needed and in some cases a bit more may be needed to get it to the perfect consistency.
Turn heat source to HIGH, place pot with 1” water on burner. Place liner into pot. When steam is visible, reduce heat to MED. Add beer to liner. While stirring with a fork; add Worcestershire sauce, mustard powder, and Tabasco. Stir for approximately 30 seconds. Add half of the cheese and stir until fully incorporated into liquid. Then add pinches of the cheese in very small increments until the rest of the cheese is used and stir using a circular whipping motion until smooth. Remove fork and garnish with chopped chives.