The Best Swiss Cheese and Beer Fondue Recipe - Allrecipes.com
The Best Swiss Cheese and Beer Fondue Recipe
  • READY IN 25 mins

The Best Swiss Cheese and Beer Fondue

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Toss Emmentaler cheese, Gruyere cheese, cornstarch, salt, and pepper together in a large bowl.
  2. Pour beer into a heavy pot over medium-low heat; bring to a simmer until gently warmed, about 5 minutes.
  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.
  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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 15 mins
  • READY IN 25 mins

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 More Reviews

May 24, 2014

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

 
Apr 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.

 

4 Ratings

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Nutrition

  • Calories
  • 564 kcal
  • 28%
  • Carbohydrates
  • 48.6 g
  • 16%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 24.7 g
  • 38%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 31.3 g
  • 63%
  • Sodium
  • 1015 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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