WEEKDAYS 1e|12c|p

Cheddar and Beer Fondue

Michael Symon
Servings: 4 to 8
15 to 30 min

Whip up this dish and get comfy because this Beer & Cheese Fondue is perfect for a cold night inside!

  • Ingredients
  • step-by-step directions
Cheddar and Beer Fondue
  • 2 pounds sharp, white cheddar (shredded)
  • 3 tablespoons cornstarch
  • 2 cup German lager-style beer
  • 1 clove garlic (minced or finely grated)
  • 1 teaspoon Worcestershire sauce (or to taste)
  • 1 teaspoon hot sauce (plus more for garnish, or to taste)
  • 1 tablespoon spicy brown mustard (or to taste)
  • 2 granny smith apples (sliced, to serve)
  • 1/2-1 pound kielbasa (or smoked sausage, cooked and sliced)
  • Kosher salt and freshly ground black pepper (to taste)
Pumpernickel Croutons
  • 4 cup pumpernickel bread (cut in large cubes)
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • freshly ground black pepper (to taste)
  • In a large bowl, add the cheddar and cornstarch and mix to combine.

  • In a medium-sized pot, add the beer and bring to a simmer. Add the cheese mixture and whisk to melt. Add the garlic, Worcestershire, hot sauce and mustard and whisk to combine. Cook and stir the mixture until the cheese has melted, about 5 minutes. Serve with pumpernickel croutons, sliced apples and kielbasa.
  • For the Pumpernickel Croutons: preheat oven to 375ºF.
  • In a large bowl, add bread, olive oil, salt and pepper. Toss to coat bread. Transfer to a sheet tray and bake for 10 minutes until crisp. Remove from the oven and allow to cool before serving.
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