Wisconsin Cheese and Beer Fondue

Makes 4-6 servings

If you don't own a fondue pot, use a heavy saucepan instead, and plan on reheating the cheese sauce once or twice during dinner.

1 pound aged Swiss or Gruyere cheese, finely diced
4 tablespoons flour
1 teaspoon minced garlic
1/4 teaspoon salt
2 cups dark beer
2 tablespoons lemon juice
freshly ground black pepper
sourdough, whole-grain or rye bread, cut into 1-inch cubes

Mix cheese and flour. Mash garlic with the flat-edge of a knife until a paste forms. Combine beer and garlic paste in fondue pot. Bring to very low simmer; do not let it boil. Stir in lemon juice. Add a handful of cheese and stir constantly until melted. Continue to add one handful of cheese at a time, stirring constantly. After last handful has melted and mixture begins to bubble, stir in pepper to taste. Serve with cubed bread.