Cheese Rarebit Fondue

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Wisconsin Cheese


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1 can (10 3/4 ounces) Cheddar cheese soup

1 cup shredded Sharp Wisconsin Cheddar cheese

1 teaspoon dry mustard

1/2 teaspoon paprika

2 tablespoons butter

pinch cayenne pepper

1/3 cup beer (nonalcoholic works fine)

1 loaf day-old French or Italian bread or English muffins cut into 1 inch cubes, toasted for 10 minutes in a 350° F oven

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