Description
This Beer Cheese Fondue is a rich, creamy blend of sharp cheese and bold beer. Perfect for dipping bread, pretzels, or veggies, it’s an indulgent appetizer or party centerpiece that’s always a crowd-pleaser.
Ingredients
Units
Scale
- 1 cup beer (lager or ale, your choice)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- 2 tbsp all-purpose flour
- 1 clove garlic, halved
- 1 tsp Dijon mustard
- 1/2 tsp Worcestershire sauce
- 1/4 tsp paprika (optional)
- Salt and pepper, to taste
For Dipping:
- Cubed crusty bread (baguette, sourdough, or pretzel bites)
- Steamed or raw vegetables (broccoli, cauliflower, carrots)
- Sliced apples or pears
- Sausages or cured meats
Instructions
Prepare the Cheese:
- In a medium bowl, toss the shredded cheeses with the flour until evenly coated. Set aside.
Prepare the Fondue Pot:
- Rub the inside of a fondue pot or medium saucepan with the cut sides of the garlic. Discard the garlic or leave it in for a stronger flavor.
Cook the Fondue:
- Over medium heat, pour the beer into the pot and bring it to a simmer (do not boil).
- Gradually add the cheese mixture, one handful at a time, stirring constantly in a figure-eight motion until the cheese is fully melted and smooth.
- Stir in the Dijon mustard, Worcestershire sauce, and paprika. Adjust seasoning with salt and pepper to taste.
Serve:
- Keep the fondue warm over low heat or a fondue burner. Serve with your favorite dippers and enjoy immediately.
Notes
- Beer Selection: A lager provides a milder flavor, while an ale or stout offers a bolder, richer taste. Avoid overly bitter beers like IPAs.
- Make it kid-friendly: Substitute beer with chicken broth or apple cider for a non-alcoholic version.
- Leftovers: Refrigerate and reheat gently on the stovetop with a splash of beer or milk to loosen the texture.