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  Recipes
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Where to find Tillamook Products
Cheddar and Beer Fondue
Description: We took a classic Swiss fondue recipe and gave it an American twist.
Instructions: Special equipment: fondue pot and fondue forks Heat oven to 375º. Cut Bratwurst links diagonally into thick slices. Bake on foil-lined cookie sheet for about 15 minutes until cooked. In medium bowl, toss cheese with flour and mustard. In two-quart saucepan set over medium heat, whisk ale with Worcestershire and Tabasco sauces. Add cheese, whisking constantly until cheese is melted and mixture is smooth. Bring to a simmer and continue to stir until fondue thickens. Pour immediately into heated fondue pot. Serve with prepared bread, potatoes and sausage. Makes 3 cups
Ingredients:
3 cups cubed (1 inch) multigrain bread 1 pound new potatoes, cut into chunks and boiled until tender 4 links fresh Bratwurst (about 16 ounces) or other mild pork sausage 1 1/2 cups (6 ounces) shredded Tillamook® Monterey Jack Cheese 1 1/2 cups (6 ounces) shredded Tillamook® Vintage White Medium Cheddar Cheese 1 1/2 cups (6 ounces) shredded Tillamook® Vintage White Extra Sharp Cheddar Cheese 1 tablespoon flour 1 1/2 teaspoons dry mustard 1 cup amber ale, chilled 1 1/2 teaspoons Worcestershire sauce 1/2 teaspoon Tabasco sauce |
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