The Best Swiss Cheese and Beer Fondue

The Best Swiss Cheese and Beer Fondue

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ScandoGirl 102

"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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25 m servings 564 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 564 kcal
  • 28%
  • Fat:
  • 24.7 g
  • 38%
  • Carbs:
  • 48.6g
  • 16%
  • Protein:
  • 31.3 g
  • 63%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 1015 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • 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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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 wh...

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

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 ex...

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 wi...

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