Anyone made fondue up in the BWCA?

I found this recipe in Simple Foods for the Pack by Axcell, Kath, Cooke. It sounds wonderful. Simpler than a regular fondue with cheddar and beer rather than emmentaler, gruyere and wine.

Beer Fondue

8oz grated cheddar cheese
2 Tablespoons cornstarch
1/2 teaspoon dry mustard
1 cup beer, preferably ale
1-2 cloves garlic, crushed in camp
French bread

At home: Package cheese in a Ziploc plastic bag. Combine the cornstarch and mustard in a separate bag. Carry beer and garlic separately.

In camp: Place beer, cheese and garlic in a thick bottomed pan or use a heat diffuser. Cook over low heat, stirring constantly, until the cheese has melted. Blend cornstarch and mustard with a little extra beer or water. Add to the fondue and stir until thickened. To eat, dip chunks of bread, skewered on a fork or chopstick. You can use a double boiler setup to keep it warm while eating it.

From Simple Foods for the Pack, third edition by Axcell, Kath and Cooke

Awesome.

This may be the single biggest contribution to this forum yet.

Awesome.

Come on Tryg. Better than the killer bear threads??? LOL!

Seriously - it sounds delicious. I might have to make this one at home.