There is just something so exciting about having perfectly creamy and flavorful cheese fondue for dinner. We always had fondue on special occasions growing up (birthdays, Christmas) and there is something special about gathering around with loved ones for fondue. This beer and cheese fondue is my favorite, and I am confident it will be high on your list as well!
To make the fondue, you can use your favorite type of beer, however, I recommend a lighter beer, such as a lager or pale ale. I also do not recommend using flavored beers.
You absolutely want to use freshly shredded cheese for fondue! Do not use pre-shredded bagged cheese from the store-- it will not melt properly. The cheese is tossed with just a little flour to help avoid clumping.
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.
Part of the fondue fun is having lots of options to dip in the fondue! Some of my favorite dippers include:
- 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
This fondue would be a fun appetizer for 4-6. Alternatively, you could or do what my husband and I do and eat it just for two and make it your whole dinner-- perfect for Valentine's day or an anniversary! And to make the meal even more amazing, enjoy some brownies with peanut butter cream cheese frosting for dessert.
If you make this beer and cheese fondue, I'd love to know what you think in the comments below!
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📖 Recipe
Beer and Cheese Fondue
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.
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