This recipe is presented to you by Labatt.
- Mix grated cheese, cornstarch, paprika and cayenne pepper in a bowl.
- Bring beer to a boil over medium-high heat in a heavy-bottomed saucepan or fondue dish, then reduce over low heat.
- Add cheese mixture to beer gradually, stirring continuously until cheese is completely melted.
- Add Dijon mustard and season with salt to taste. Serve fondue over medium-low heat with bread, asparagus, sausages or boiled potatoes and a cold Stella Artois.