We’ve combined Monterey jack cheese with cheddar and Gruyere, infusing the mixture with a mellow, smooth lager creating an unforgettable Beer Cheese Fondue. It’s so good you may get caught scraping the bottom of the pot!
Beer Cheese Fondue
We’ve been making cheese fondue with beer for ages. In fact I’ve got an email tucked into my recipe folder dating back to the 90s comparing fondue notes with an old employee from Eastern Canada who also fondued.
Like a classic swiss cheese fondue, you start with a hearty alcoholic beverage, add in robust cheese and serve with crusty bread. Drooling yet?
Through trials and tribulations we’ve learned you shouldn’t use a light beer as it just doesn’t work and makes the fondue watery.
A good flavourful lager works best and one that is not too carbonated. If it is you should let it sit out open on the counter to settle down for a little while before using.
For every cheese fondue we make, we curate the dippers to the flavours we are using. For example this fondue is delicious with homemade pretzel bites or pretzels. Because beer. Also delicious with beer is a cheesy artisan bread cut into cubes, cheese sticks, sausage and pepperoni. Another game changer is sauteed chunks of pork belly. Trust me.
Cornichons are great with any rustic savoury cheese fondue as is blanched broccoli, boiled baby potatoes or potato chunks, raw mushrooms and cauliflower. Get creative and try blanched asparagus and green beans!
I feel like fondue is in my blood and now it’s running through my kids blood as they totally love it. It’s always been a part of our lives since I was a wee lad. And I think it always will be.
After years of trials and tribulations, we’ve got some trips and tricks up our sleeves.
- It is extremely important you do not add the cheese to boiling liquid. The heat can cause the protein in the cheese to coagulate to quickly, turning it clumpy or stringy.
- Mixing the cheese with flour allows the mixture to thicken.
- This recipe makes enough for six to share but really, it’s melted cheese, two of us could devour this in minutes.
- If you don’t have fondue forks, use skewers.
- A fondue pot is really a must but use one made for cheese or chocolate.
- You don’t need a ton of dippers, we always go over board and it makes me feel good when I put extra vegetables out.
Here area few other must try Cheese Fondues
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
- 1 cup Monterey Jack cheese, shredded
- 2 cups Gruyere cheese, shredded
- 2 cups cheddar cheese, grated
- 2 tbsp all-purpose flour
- 1 cup lager beer, room temperature
- 2 tsp dry mustard
- salt and white pepper
Fondue Cheese Dippers
- Artisan or baguette cubes, cornichons, home made or store bought pretzels, cheese sticks, blanched broccoli, cauliflower, boiled whole baby potatoes, cut up pepperoni or sausage, raw mushrooms.
- In a large bowl mix together the cheese with the flour. Set aside.
- In a large saucepan add beer and bring to a simmer over medium heat. Once simmering reduce heat to low.
- Add cheese mixture in handfuls stirring after each addition until cheese is melted.
- Once all cheese has been added, stir in the dry mustard and season with a pinch of salt and pepper.
- Transfer to a ceramic fondue pot or cheese fondue pot and serve with dippers.