Wisconsin Cheese Fondue

• 1 lb Emmenthaler or Zimmermann Swiss Cheese, finely diced
• Flour
• 4 T Garlic, minced
• 1 t Salt
• 1/4 t Lemon juice
• 2 cups Bock beer
• 2 T Freshly ground black pepper
• Whole grain or dark ry bread, cut into 1-inch cubes

1. Mix cheese and flour in bowl

2. Combine garlic and salt on a cutting board; smash with the flat-edge of a knife until a paste forms

3. Combine beer and garlic paste in fondue pot

4. Bring to very low simmer; do not let it boil

5. Stir in lemon juice

6. Add a handful of cheese and stir constantly until melted

7. Continue to add one handful of cheese at a time, stirring constantly with wooden spoon

8. Do not add more cheese until each handful is melted

9. After last handful has melted and mixture begins to bubble, stir in pepper to taste

10. Place fondue pot over burner unit

11. Serve with cubed bread to dip into the cheese sauce