Cheddar Beer Fondue

Servings: 8
16 ounces Henning’s Mild Cheddar or Medium Cheddar, or Aged Cheddar, shredded (4 cups)
1 tablespoon all-purpose flour
1 1/2 teaspoons ground mustard
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 large shallot, minced
2 tablespoons butter, cubed
2 garlic cloves, minced
1 cup lager or pilsner beer
Salt and pepper to taste
Assorted Dippers: sliced apples, crisp-tender broccoli and cauliflower florets and cubed French bread

Cooking Directions:
Place shredded cheddar in a large bowl. Cover and let stand for 2 hours at room temperature. Toss cheddar with the flour, mustard, paprika and cayenne pepper.
Sauté shallot in butter in a large saucepan over medium-high heat until tender. Reduce heat to medium. Add garlic; cook and stir for 1 minute. Stir in beer, warm through.
Reduce heat to low. Gradually stir in cheddar mixture until melted. (Do not boil.) Season with salt and pepper to taste.
Transfer to a fondue pot. Heat on low to keep warm. Serve with dippers.