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Cheddar-Beer Fondue

Rated as 4.59 out of 5 Stars
0

"A great Cheddar-based fondue recipe for dipping cubed pieces of French bread, broccoli, cauliflower, baby carrots, or Granny Smith apples!"
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Ingredients

15 m servings 248
Original recipe yields 8 servings

Directions

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  1. Mix Cheddar cheese and flour together in a bowl.
  2. Bring beer to a light boil in a fondue pot; add garlic, Worcestershire sauce, and mustard powder and stir. Gradually stir cheese mixture into beer mixture. Reduce heat to low; cook and stir mixture until cheese is melted, about 5 minutes.

Nutrition Facts


Per Serving: 248 calories; 19 3 14.6 60 367 Full nutrition

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Reviews

Read all reviews 11
  1. 17 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Made as written and this was good. My only recommendation is to add a bit more Worcestershire. That is all.

Most helpful critical review

It was ok. Followed the recipe exact. Way too much mustard though. I would make it again but maybe only use half a tsp of mustard.

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Made as written and this was good. My only recommendation is to add a bit more Worcestershire. That is all.

Very easy and delicious! Definitely try with granny smith apple slices.

This was good - especially with soft pretzels for dipping, but my family likes the traditional gruyere fondue a little better

Sooooo good!!! Not bitter at all! I used a dark beer and added a tsp. of chipotle powder.

Very good recipe. Used it with a sourdough bread bowl.

This turned out pretty good. I substituted fresh garlic and soy sauce, because I was out if worcestshire. I mad open face beef brisket sandwiches with the cheese sauce ladled on top!

Made exactly as instructed and it turned out really nicely. The worcestshire cuts the bitter beer taste. Served with brats, broccoli, apples, and bread.

It was ok. Followed the recipe exact. Way too much mustard though. I would make it again but maybe only use half a tsp of mustard.