Anonymous wrote:

Anonymous wrote:Yes, very simple.

2-3 tablespoons of butter, melted.

2 tablespoons of flour, well mixed with melted butter. Cook it for 5-6 minutes. It should start to smell cooked. This is your roux.

One can or bottle of beer. Don't go too dark. Lager or a red is nice, pour it in and stir until well blended.

Add shredded sharp (or to your taste) cheese. We prep a 1 lb. brick and add incrementally to see how it thickens.

Stir and melt. You can add a variety of spices if you want: paprika, or mustard, or pepper, for example.

My Swiss husband is puking while reading this recipe for his beloved fondue.

Anonymous wrote:Sharp cheddar does not either. The proper cheese is emmenthaler and Gruyere with a bit of kirsch and nutmeg.