Creamy and flavorful beer and cheese fondue with gruyere and cheddar cheeses. A delicious and romantic appetizer or entree.
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Appetizer, Main Course
Cuisine: American
Servings: 4people
Author: Caitlin Charlton
Ingredients
8ozgruyere cheese
8ozmedium cheddar cheese
1tablespoonall-purpose flour
1tablespoonbutter
1medium shallotfinely diced
3garlic clovesminced
8ozbeer
1teaspoonground mustard powder
1pinchKosher salt and freshly cracked black pepper
1dashcayenne pepperoptional
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.