Easy Beer and Cheese Fondue

February 16, 2012

Fondue is making a comeback and this easy beer and cheese fondue recipe will prepare you for the revival.  This Swiss dish was popular in the 1930's in Europe but wasn't a hit in the US until the 1960's.  You can find fondue pots at almost any thrift store, online, or surplus store.  The key to great fondue is of course, great cheese.  This recipe adds a clove of garlic and beer for an extra layer of flavor (and whiskey, if you are up for it).  The dippers are just as important as the cheese so select a wide variety of ingredients such as bread, sausages, cooked baby potatoes, and broccoli.  Fondue is a fun way to have a unique dinner party or just change up the dinner routine.

Beer and Cheese Fondue


425 grams finely sliced or coarsely grated cheese, such as cheddar, gruyere, comte,
2 teaspoons
potato flour or cornstarc
1 clove of garlic, halved
175 ml strong blonde or amber ale
1 tablespoon or 2 whiskey

Toss the sliced or grated cheese with the potato flour or corn flour. Leave until it comes to room temperature. Rub the inside of a fondue pot with the cut garlic.
Start off the fondue on your stove. Pour in the beer and heat until almost boiling. Add a good handful of grated cheese and stir until it melts, moving it about in the pan with a zig-zag motion (stirring it in a circular motion makes the cheese more likely to separate from the liquid.
Gradually add the remaining cheese until you have a smooth, thick mass (this takes about 10 minutes). If it seems too thick, add a little hot water. Add the whiskey, if using, and season with freshly ground pepper.
Place over your fondue burner and serve with small, bite-sized chunks of sourdough or country bread. Use long fondue forks to dip the bread into the fondue.

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