This Beer Cheese Fondue recipe is made with gruyere and cheddar cheeses and is incredibly flavorful! It is the perfect comforting cheesy dish to enjoy on a cold winter night and makes for a fun and romantic appetizer or main.
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Key Ingredients and Tools
- Cheese: freshly shredded gruyere and cheddar are perfect for this fondue. Make sure the cheese is freshly shredded as pre-shredded bagged cheese will not melt properly. The light coating of flour will help prevent clumps and thicken it.
- Beer: You can use your favorite type of beer, however, I recommend a lighter beer, such as a lager or pale ale. I do not recommend using a flavored beer.
- Shallot and garlic: for extra flavor
- Spices: I use mustard powder, cayenne, and pepper
- Fondue pot: I love using my Cuisinart Electric Fondue Pot to make this fondue. It is non-stick making it incredibly easy to clean. It also has temperature control so that I don't even need to prep the fondue on the stovetop and transfer, I can just make it directly in the fondue pot.
How to make cheese fondue
- Shred the gruyere and cheddar cheeses and toss with the flour. The flour will help prevent clumping.
- Cook the shallots, garlic, and butter until softened.
- Add in the beer and bring to a boil (all of the alcohol of the beer will cook out before it is ready to serve).
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4. Slowly add in a handful of shredded cheese at a time and stir until completely melted before adding more in.
5. Serve immediately in a fondue pot with your favorite fondue dippers! Keep an eye the heat of the pot and stir occasionally to prevent burning the bottom.
What to dip in cheese fondue
- Cubed, crusty bread
- Broccoli (no need to steam ahead)
- Cherry or grape tomatoes
- Boiled baby potatoes (halved or quartered to be bite-sized)
- Cauliflower
- Diced green apples
- Sliced grilled sausage
- Soft pretzel bites
More cheesy dishes to try
If you make this beer and cheese fondue, I'd love to know what you think in the comments below!
📖 Recipe
Beer and Cheese Fondue
Creamy and flavorful beer and cheese fondue with gruyere and cheddar cheeses. A delicious and romantic appetizer or entree.
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Servings: 4 people
Ingredients
- 8 oz gruyere cheese
- 8 oz medium cheddar cheese
- 1 tablespoon all-purpose flour
- 1 tablespoon butter
- 1 medium shallot finely diced
- 3 garlic cloves minced
- 8 oz beer
- 1 teaspoon ground mustard powder
- 1 pinch Kosher salt and freshly cracked black pepper
- 1 dash cayenne pepper optional
Instructions
- Shred the gruyere and cheddar cheeses into a large bowl. Toss with the flour.
- Heat a medium-sized pot on medium heat and add the butter. Once melted, add the shallot and garlic, stirring constantly until fragrant, about 1 or 2 minutes. Add the beer and bring to a simmer.
- Add a small handful of shredded cheese at a time to the beer and stir with a fork constantly until incorporated. Repeat until all the cheese has been added and the fondue is creamy.
- Stir in the mustard powder, salt and pepper to taste, and a dash of cayenne pepper (if using). Taste and adjust seasoning as desired. Transfer to a fondue pot on low heat and enjoy immediately with your favorite dippers.
Notes
- If the fondue starts to clump, turn down the heat and add a splash more of beer at a time until you reach desired consistency. While enjoying the fondue, occasionally stir the bottom of the pot to make sure the bottom isn't burning. Adjust the temperature as needed. Fondue should be hot while enjoying but not boiling.
- The fondue is best enjoyed immediately. You can store leftovers in an airtight container in the refrigerator for 1-2 days. To reheat, add a splash or two of heavy cream and heat in the microwave or stovetop. Whisk with a fork to combine.
- Serves 4-6 as an appetizer or 2-4 as a main.
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Tried this recipe?Please consider leaving a review! It means the world to me!
Kelly Burns says
Made this tonight and it is perfect!! We could not stop eating this fondue . Perfect flavor combo. Way to go ccstable!
Caitlin from CC's Table says
Thank you so much! I'm so glad you loved it!