Article: The name of this recipe was originally German-Style Fondue, probably because it calls for pilsner, caraway and rye.(Living)(Recipe)

Byline: Joyce Rosencrans Post food editor

The name of this recipe was originally German-Style Fondue, probably because it calls for pilsner, caraway and rye. But the mere presence of beer doesn't make it a dish of Deutschland, certainly not the Cheddar.

Adding beer to melted Cheddar is more reminiscent of pub grub in Wales. I recall a ploughman's lunch of white Cheddar and pickled onions in a thatched-roof pub with a peat fire burning low, and two large dogs stretched out, snoozing on an ancient stone hearth. Sharing this Cheddar fondue can cause the same comfort-food effect for humans.

Cheddar-Beer Dip

1 garlic clove, unpeeled

1/2 teaspoon caraway seeds

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