Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Serves: 4 to 6
Rub inside of fondue pot or enameled cast iron pot with garlic clove; discard.
Add beer and stock to pot; bring to simmer over medium heat.
In bowl, toss grated cheese with cornstarch. Whisk cheese into simmering liquid, 1/4 cup at a time, cooking for 3 to 5 minutes or just until cheese is melted and mixture is thickened. Stir in pepper and nutmeg; keep warm.
On large platter, arrange crackers, mushrooms, cherry tomatoes, apples, fennel, pickles and pretzels. Serve with fondue for dipping.
Tip: Substitute white wine or stock for beer, if preferred.