WebInstructions. In a large sauce pan over medium heat, bring bone broth to a simmer. Lower heat to medium-low and add cream cheese and whisk until dissolved. …
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Directions 1 Combine Cheddar cheese, Swiss cheese, flour, salt, and black pepper in a bowl. Advertisement 2 Rub cut side of garlic clove around bottom and sides of fondue pot. 3 Pour beer into fondue pot and slowly bring to a simmer over medium-low heat, about 5 minutes. More items...
For the sauce, heat the wine and lemon juice on medium low heat in a pot. Once the wine begins to simmer, slowly whisk in and melt small handfuls of the cheese at a time until it is all incorporated and whisked until smooth and creamy. Place in a serving bowl or fondue pot. To reheat, heat on half power for 30 seconds and stir.
TIP: Shred cheese while still cold from the fridge (it is easier) and let it come to room temperature before you toss it in flour. Step 2. Next, pour the beer into a cold pot, turn the heat to medium and bring to simmer to cook off the alcohol. After the beer has simmered for a couple of minutes, add the cream and simmer for a few more minutes.
Once the wine begins to simmer, slowly whisk in and melt small handfuls of the cheese at a time until it is all incorporated and whisked until smooth and creamy. Place in a serving bowl or fondue pot. To reheat, heat on half power for 30 seconds and stir.