This hearty fondue is perfect for dipping vegetables, sausage or focaccia bread.

• 2 ounces bacon, cooked and finely diced
• 2.5 ounces all-purpose flour
• 16-ounce bottle of local ale
• 8 ounces sharp cheddar cheese, shredded
• 8 ounces caraway Havarti cheese, shredded
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dry mustard
• 3 pinches of ground cayenne pepper
• 1/2 bunch scallion, finely diced

Slow cook bacon strips over medium heat until near crisp; remove from fat and let cool before dicing.  Add flour to remaining bacon fat and cook for 2-3 minutes.  Add beer and cook over medium-low, stirring vigorously until bubbles subside.  Add diced bacon, cheese, Worcestershire, dry mustard and cayenne pepper; mix until smooth and creamy.  Transfer to fondue pot set over a flame.