- 8 oz processed Cheddar cheese block, cubed (250 g)
- 4 oz old Cheddar cheese, grated (125 g)
- 1 tbsp all-purpose flour (15 mL)
- 1 cup beer 250 (mL)
- 1 tbsp grainy or Dijon mustard (15 mL)
- Pinch ground nutmeg
- Freshly ground black pepper to taste
- 2 cups chopped spinach, blanched for 1 minute and squeezed dry (250 mL)
- In a bowl, combine processed Cheddar, old Cheddar and flour; mix well to coat cheese with flour.
- In a large saucepan, bring beer to a simmer over medium heat. Reduce heat to medium-low.
- Add cheese mixture by handfuls to saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted.
- Stir in mustard; mix well. Sprinkle with nutmeg and pepper, then stir in spinach. Transfer to fondue pot and serve immediately.
- Serve with…
- Cubes of French bread, lightly toasted English muffin wedges, lightly toasted bagel chunks, Granny Smith apple sections.