Alehouse Cheddar Fondue or Sauce
- 1/2 lb Alehouse cheddar
- 1/2 cup half-and-half
- 2 tbsp butter
- 4 tbsp Vermont maple syrup
- 2 Tbsp. to 1/4 cup flour (according to desired thickness: start with the 2 tablespoons and then add more after a few minutes, giving sauce time to thicken)
- 12 turns on a grinder of black peppercorns (or a teaspoon of already ground pepper)
Chunk cheese into 1/4” - 1/2” pieces.
Place cheese, butter and half-and-half into a lidded saucepan on low heat.
Check it frequently for melting point of cheese. Use a whisk to stir frequently during this process.
When gooey liquid is achieved add maple syrum and whisk in flour to thicken.
Serve as sauce or as fondue according to end thickness.