1 pound grated sharp cheddar
� pound grated Asiago cheese
2 tablespoons flour
2 cups stout beer
1 tablespoon lemon juice
1 teaspoon Dijon mustard
� teaspoon salt
� teaspoon black pepper
Fresh pears, apples and crusty bread, for serving
Toss cheeses and flour together in a large bowl. Set aside.
Combine remaining ingredients in a fondue pot over high heat; bring to a boil.
Add cheese slowly, whisking constantly, until smooth and hot. Cook over medium-low until cheese is melted.
Serve with bread and fruit.
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