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Steam Whistle Cheese Fondue

Created by Chef Steve at the Liaison College in Toronto, where the largest number of cooks and chefs in Ontario are trained.

Directions:

Melt the butter. Add the flour and cook into a roux. Add half the bottle of Steam Whistle Pilsner (and drink the other half as you continue cooking and stirring). Add the grated cheese and stir until thickened. Serve immediately with chunks of fresh bread, steamed broccoli/cauliflower or grilled potatoes. Enjoy with friends and a cold Steam Whistle Pilsner!