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My review
The Best Swiss Cheese and Beer Fondue
149
ScandoGirl
"Want to make friends? Serve fondue and enjoy the festive camaraderie that develops from dipping into and sharing a pot of warm, melted cheese. Traditionally made with white wine, this recipe uses beer for a robust-flavored taste. Celery and carrot slices and cauliflower florets are also delicious dipped into the creamy cheese mixture."
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Ingredients
25 m servings 564Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Toss Emmentaler cheese, Gruyere cheese, cornstarch, salt, and pepper together in a large bowl.
- Pour beer into a heavy pot over medium-low heat; bring to a simmer until gently warmed, about 5 minutes.
- Stir cheese mixture into simmering beer in small amounts, assuring each addition melts fully into the mixture and that the mixture has returned to a simmer before adding the next batch, 10 to 15 minutes total.
- Stir mustard into the cheese mixture and remove pot from heat. Taste fondue and adjust seasonings to taste. Pour fondue into a fondue dish. Serve with the baguette.
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Footnotes
- Cook's Notes:
- Swiss fondue is traditionally made with Emmental, a nutty, buttery-tasting cow's milk cheese that is Switzerland's oldest and most important cheese. If a Swiss Emmental variety is not available, an American version is perfectly acceptable. Be sure to trim off the rind before grating the cheese.
- A ceramic fondue dish is best for this dish. Look for one with a small heater underneath to keep the cheese mixture warm.
- You may also preheat the fondue dish by filling it with hot water. Drain and dry the dish before pouring in the cheese mixture.
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Reviews
Read all reviews 810 Ratings
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Most helpful positive review
8/28/2014
People could not get enough of this. We were practically snatching the bread out of each other's hands to scrape the pot.
Most helpful critical review
9/20/2015
Followed the recipe as stated and unfortunately it came out very stiff. Not sure what went wrong, maybe too much corn starch? I'm not sure I'll try this recipe again, the cheeses are just too ex...
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8/28/2014
People could not get enough of this. We were practically snatching the bread out of each other's hands to scrape the pot.
12/17/2014
I used a mixture of Gruyere, Emmenthaler, and Raclette for the cheese and New Glarus Apple Ale for the beer. Mine was a smidge too bitter, but I might have simmered the beer a little too long wh...
5/24/2014
ABSOLUTELY LOVED!!! Best Cheese Fondue! Don't put too much beer into the mixture--but it was amazing. Making it again tonight!
10/24/2016
Why did fondue go out of style? This recipe could single handedly bring it back! So easy and so fun. For fondue fixins' we used broccoli, cauliflower, potatoes, sausage, grapes and apples.
4/7/2014
Rich flavor and a creamy texture (keep the heat moderate and keep stirring so the mixture doesn't stiffen) made this fondue a party hit with my friends. The surprise was using beer instead of wi...
11/28/2016
Loved this!! I added some buttercase cheese which made it even more delectable. Enjoy!!
12/6/2015
Will definitely make this again and wouldn't change a thing. It was great!
9/20/2015
Followed the recipe as stated and unfortunately it came out very stiff. Not sure what went wrong, maybe too much corn starch? I'm not sure I'll try this recipe again, the cheeses are just too ex...