Beer and Cheddar Fondue

Our family occasionally has fondue for lunch or dinner (especially during a Packer game).    Here is one of Tyler's first recipes, with a picture of a younger Tyler making it.

4 cups shredded cheddar or cheddar jack cheese (that is a combination of cheddar and Monterey Jack)
1 tablespoon cornstarch
1 cup beer
3 garlic cloves, minced
1/4 teaspoon coarsely-ground pepper

For dipping:  French bread (cut in cubes, sprinkled with extra-virgin olive oil, and toasted slightly under the broiler), apple chunks, tortilla chips. 

In a large bowl, combine the cheese and cornstarch.  In a fondue pot, heat the beer, garlic, and pepper over medium heat until bubbles form around the side of the pot.

Reduce heat to medium-low and add a handful of cheese mixture.  Stir constantly, using a figure-eight motion, until almost completely melted.  Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions.  Keep warm and serve with French bread cubes, apples, tortilla chips, and any other fruits and vegetables you'd like to dip. (I'm trying not to say bacon here....  Okay BACON.)

Fondue was popularized as a Swiss national dish by the Swiss Cheese Union in the 1930's as a way of increasing cheese consumption.  The Swiss Cheese Union also created pseudo-regional recipes as part of the "spiritual defense of Switzerland."  After World War II rationing ended, the Swiss Cheese Union continued its marketing campaign, sending fondue sets to military regiments and event organizers across Switzerland.  Fondue is now a symbol of Swiss unity.  This dish became popular in the United States in the 1960's and 1970's.  Every new bride received at least 3 fondue sets as bridal shower and wedding gifts!