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Vermont Agency of Agriculture

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Vermont Cheddar Fondue

2 cups 1- to 1 1/2-inch-diameter   Vermont red-skinned potatoes,   halved
2 cups Vermont cauliflower florets
2 cups very small Vermont brussels   sprouts
2 Vermont apples, cored, cut into   wedges

1 pound Vermont cheddar cheese, grated
2 1/2 tablespoons all purpose flour
3/4 cup (or more) Vermont stout
6 tablespoons frozen apple juice concentrate, thawed
1 tablespoon Dijon mustard

Preparation Cheddar Fondue

Steam all vegetables until tender, about 15 minutes. Arrange vegetables and apples around edge of large platter.

Meanwhile, toss cheese with flour in large bowl. Bring 3/4 cup stout, juice concentrate, and mustard to simmer in large saucepan over medium heat. Gradually add cheese mixture, stirring constantly, until cheese is melted and smooth, thinning with more stout, if desired. Season to taste with salt and pepper. Transfer fondue to bowl. Place in center of platter with vegetables.