Beer Cheese Fondue

Beer Cheese Fondue is a fun appetizer to serve on game days, for occasions like Oktoberfest or anytime you want a cheesy party dip!

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Appetizer

French

245 kcal

Equipment

Saucepan
fondue set, optional

Ingredients

8 ounce emmentaler cheese, shredded (or other good melting cheese ^note1)
8 ounce cheddar cheese, shredded (any variety; aged or sharp for bolder flavor)
1 tablespoon corn starch
8 ounce beer, light to medium-bodied with low IBU (like a kolsch or lager ^{note 2})
1 clove garlic, grated
1 teaspoon Worcestershire sauce
½ tablespoon stoneground mustard
black pepper + kosher salt, to taste

Instructions

Toss cheese and cornstarch together in a bowl.
Add beer to a cold, heavy bottom saucepan, then set over medium heat. Bring to a simmer and stir in the garlic and Worcestershire; cook for a couple of minutes.
Lower the heat to medium-low. Begin stirring in cheese, a small handful at a time. Work slowly to allow the cheese to melt between each addition. Stir continuously to prevent the bottom from sticking and to incorporate the cheese. (This will take about 15 minutes.)
Once all the cheese has been added, stir in the mustard and season with black pepper.
Transfer to a fondue pot or serve it right from cooking pot with your desired dippers.

Notes

Other good melting cheeses include but aren't limited to gruyere, comté, raclette, fontina, and monterey jack.
Use any beer you enjoy drinking, but keep in mind that the flavor and qualities of the beer will come through. If you choose a bitter beer, those bitter notes may end up in your finished fondue, and that's a lot of cheese to waste if the results aren't favorable.
Fondue can be refrigerated in an airtight container for up to 2 days. Reheat it in a saucepan over low heat, stirring until smooth.
The timing listed for Mise en Place includes the time it takes to grate the cheeses and garlic, and measure out the remaining ingredients.

Nutrition

cheese, game day, stove top

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