Recipe by 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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Emmentaler cheese, shredded
Gruyere cheese, shredded
salt, or to taste
ground white pepper, or to taste
16 fluid ounces
1 1/2 teaspoons
baguette, sliced or torn into chunky 1-inch pieces
People could not get enough of this. We were practically snatching the bread out of each other's hands to scrape the pot.
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!
ABSOLUTELY LOVED!!! Best Cheese Fondue! Don't put too much beer into the mixture--but it was amazing. Making it again tonight!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
The Best Swiss Cheese and Beer Fondue
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 222
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