The Best Swiss Cheese and Beer Fondue

Rating: 4.5 stars
12 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

Gallery

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
6
Yield:
6 servings
Nutrition Info
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

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

    Advertisement

  • 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.

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 63% DV; carbohydrates 48.6g 16% DV; fat 24.7g 38% DV; cholesterol 75.9mg 25% DV; sodium 1015.3mg 41% DV. Full Nutrition
Advertisement

Reviews (10)

Read More Reviews

Most helpful positive review

foodelicious
Rating: 5 stars
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
Rating: 2 stars
11/07/2019
The beer taste was way too strong. Very disappointing. Maybe chicken broth with a touch of beer next time. Read More
12 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
foodelicious
Rating: 5 stars
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
Rating: 4 stars
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
Rating: 5 stars
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)
Advertisement
ScandoGirl
Rating: 5 stars
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)
Rosalind Brazel
Rating: 5 stars
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
(1)
Sue Artt
Rating: 5 stars
11/28/2016
Loved this!! I added some buttercase cheese which made it even more delectable. Enjoy!! Read More
Advertisement
bilbodad
Rating: 5 stars
02/23/2019
Turned out great. I made a double recipe for 7 people and there wasn't a drop left after dinner. Read More
Shannon Swartz Mayhan
Rating: 2 stars
11/07/2019
The beer taste was way too strong. Very disappointing. Maybe chicken broth with a touch of beer next time. Read More
shelle
Rating: 3 stars
10/06/2015
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 expensive to not have this work. Read More
More Reviews
Advertisement
© Copyright 2020 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 12/04/2020