The Best Swiss Cheese and Beer Fondue

Name: The Best Swiss Cheese and Beer Fondue
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Ingredients: 8 ounces Emmentaler cheese, shredded; 8 ounces Gruyere cheese, shredded; 2 tablespoons cornstarch; ½ teaspoon salt, or to taste; ¼ teaspoon ground white pepper, or to taste; 16 fluid ounces beer; 1 ½ teaspoons Dijon mustard; 1 baguette, sliced or torn into chunky 1-inch pieces

Rating: 4.38 stars

13 Ratings
13 Reviews
4 Photos

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.

By ScandoGirl

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Read the full recipe after the video.

Recipe Summary test

prep:

10 mins

cook:

15 mins

total:

25 mins

Servings:

Yield:

6 servings

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

8 ounces Emmentaler cheese, shredded
8 ounces Gruyere cheese, shredded
2 tablespoons cornstarch
½ teaspoon salt, or to taste
¼ teaspoon ground white pepper, or to taste
16 fluid ounces beer
1 ½ teaspoons Dijon mustard
1 baguette, sliced or torn into chunky 1-inch pieces

Directions

Step 1
Toss Emmentaler cheese, Gruyere cheese, cornstarch, salt, and pepper together in a large bowl.

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Step 2
Pour beer into a heavy pot over medium-low heat; bring to a simmer until gently warmed, about 5 minutes.
Step 3
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.
Step 4
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.

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.

Nutrition Facts

Per Serving:

564 calories; protein 31.3g; carbohydrates 48.6g; fat 24.7g; cholesterol 75.9mg; sodium 1015.3mg. Full Nutrition

Reviews (13)

Most helpful positive review

foodelicious

08/28/2014

People could not get enough of this. We were practically snatching the bread out of each other's hands to scrape the pot. Read More

Helpful

(8)

Most helpful critical review

Shannon Swartz Mayhan

11/07/2019

The beer taste was way too strong. Very disappointing. Maybe chicken broth with a touch of beer next time. Read More

13 Ratings

5 star values: 9
4 star values: 1
3 star values: 2
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

foodelicious

08/28/2014

People could not get enough of this. We were practically snatching the bread out of each other's hands to scrape the pot. Read More

Helpful

(8)

Nicholio

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 while greeting guests. It was still tasty with bread, apples, pears, cauliflower, and pretty much everything we dipped in it. Thanks, ScandoGirl! Read More

Helpful

(5)

Sarah Hoyt

05/24/2014

ABSOLUTELY LOVED!!! Best Cheese Fondue! Don't put too much beer into the mixture--but it was amazing. Making it again tonight! Read More

Helpful

(3)

Rosalind Brazel

Allstar

10/25/2016

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. Read More

Helpful

(2)

ScandoGirl

04/07/2014

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 wine. Read More

Helpful

(1)