Cheddar and Spinach Fondue

Ingredients

• 8 oz processed Cheddar cheese block, cubed (250 g)
• 4 oz old Cheddar cheese, grated (125 g)
• 1 tbsp all-purpose flour (15 mL)
• 1 cup beer 250 (mL)
• 1 tbsp grainy or Dijon mustard (15 mL)
• Pinch ground nutmeg
• Freshly ground black pepper to taste
• 2 cups chopped spinach, blanched for 1 minute and squeezed dry (250 mL)

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