| 1 |
In a bowl combine Monterey Jack, Gruyere, sharp Cheddar and flour; mix well to coat cheese with flour. Set aside. |
| 2 |
In a large saucepan, bring beer to a simmer over medium heat. Reduce heat to medium-low. |
| 3 |
Add cheese-flour mixture by handfuls to saucepan, stirring constantly after each addition with a wooden spoon in a figure-eight motion until cheese is melted. |
| 4 |
When cheese is nearly all melted, stir in dry mustard, mixing well. Transfer to fondue pot and serve immediately. |
| 5 |
Serve with: Garlic French bread cubes, cherry or grape tomatoes, blanched asparagus and green beans. |
|
|
|
|
|
|
|
|