Beer Cheese Fondue

Beer cheese fondue is a warm dipping sauce that’s velvety smooth and bursting with loads of flavor. Make it right at home in just 20 minutes!

The crisp, mellow flavor of your favorite lager provides the perfect base for melting three different kinds of cheese.

Add in some mustard, Worcestershire, and a variety of spices to create one irresistible dip!

If you enjoy the delicious combination of beer and cheese, you’ll love the similar flavor found in these mac and cheese and chicken soup recipes.

This cheddar cheese fondue recipe is perfect for a cozy meal or as a fun alternative to serve for family gatherings.

You could even enjoy it while watching the game! Pair it with some Spicy Queso Blanco or any of my other easy game day recipes.

How To Make Beer Cheese Fondue

It’s actually quite simple to make this dip right at home. Plus, it’s much cheaper than going to a fancy restaurant and you can stay in your comfy clothes!

1. Prep the cheese. Grate each block of cheese into a large bowl, then toss with flour to coat.
2. Heat the base. Simmer the beer with the mustard, Worcestershire sauce, and seasonings. Slowly add in the heavy cream and heat for a few more minutes.
3. Melt in the cheese. Add a handful at a time, stirring constantly, until everything is melted and smooth.

Ingredient Notes

• Beer - Stick with a lager or pale ale. I used Sam Adams Boston lager for this recipe.
• Worcestershire sauce - A little goes a long way, so you may want to measure this first. A dash is equal to about ⅛ teaspoon. If you like less salt, use a low sodium version instead.
• Heavy cream - Half and half can be used instead, but it may result in a thinner consistency.

Kitchen Tools You Will Need

• Electric Fondue Pot or small saucepan
• Fondue Forks - Skewers or toothpicks can be used as well.
• Cheese Grater - As much as I love buying shredded cheese because I'm lazy, freshly grated cheese melts down so much better and creates a smoother recipe.
• Large Bowl - This one is my go-to!
• Silicone Spatula - Withstands the heat and makes it easy to scrape the melted cheese back into the pot.

Cheddar Cheese Fondue Recipe Tips and Tricks

• Skip the bagged shreds

This is CRUCIAL to getting a silky smooth cheese fondue. Pre-shredded cheese contains a preservative to keep it from clumping together in the bag.

As a result, this additive prevents the cheese from melting properly which is the whole point of this cheesy dip!

• Use room temperature ingredients

If your beer is already in the fridge, that’s fine. It’ll just take a little longer to come to a simmer in the pot.

However, using room temperature cream is crucial for a creamy fondue. When cold dairy is added to hot ingredients, it can curdle and create lumps in the sauce.

So be sure to measure this out first and let it sit on the counter while you shred the cheese and cook the other ingredients.

Recipe Notes + FAQ 

What to dip in beer cheese fondue

Choose foods that are longer and easy to grasp or won’t disintegrate when dipped. Smaller chunks of food are fine too but use fondue forks so they don’t get lost in the cheese.

Make sure any meat is either cured or precooked since the temperature of the fondue isn’t hot enough to cook anything. And while some vegetables are fine raw, many will taste even better when roasted first.

• Bread: soft pretzels, French or Sourdough slices, bagels, crackers
• Veggies: Broccoli, carrots, bell pepper, asparagus, cauliflower, Brussels sprouts
• Meat: hot dogs or sausage, ham, steak, chicken, shellfish
• Other ideas: tortilla chips, sliced apple or pear, French fries, pickles

What if the cheese dip thickens?
Simply return it to low heat and slowly stir in a little more cream until it softens again.

Can I use different cheeses?
Sure! Start with cheddar for the base or use all cheddar if you can’t find any specialty cheeses. Feel free to use a sharper variety or even white cheddar if you’d like.

You’ll also want to pair at least one good melting cheese with an aged variety for a bolder flavor. Fontina, Colby, Monterey Jack, and Swiss are other popular choices.

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

---

Yield: 6

Author: Donna Elick

Beer Cheese Fondue

Beer cheese fondue is a warm dipping sauce that’s velvety smooth and bursting with loads of flavor. Make it right at home in just 20 minutes!

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

• 1 cup smoked Gouda, freshly grated
• 1 cup Gruyere cheese, freshly grated
• 2 cups medium cheddar cheese, freshly grated
• 1/4 cup all-purpose flour
• 1 cup Lager beer
• 1 teaspoon garlic, minced (about 2 cloves)
• 1/4 teaspoon dried thyme leaves
• 1/2 teaspoon Dijon mustard
• Dash Worcestershire sauce
• Dash nutmeg
• 1/3 cup heavy cream, room temperature
• Salt and Pepper to taste
• Foods for dipping

Instructions

1. In a large bowl, combine freshly grated cheeses and flour, tossing to coat. Set aside.
2. Pour beer into a small saucepan or electric fondue pot. Bring to a simmer over medium heat. Add garlic, thyme, Dijon mustard, Worcestershire sauce and nutmeg. Stir and simmer for about 2 minutes.
3. Slowly pour in heavy cream. Stir and heat for an additional 2-3 minutes.
4. Remove from heat and stir in cheese mixture, adding small amounts at a time. Return to heat, on low or until all cheese has melted, stirring constantly.
5. Add salt and pepper to taste. Serve immediately with your favorite foods for dipping!

DONNA'S NOTES

1. If you do not have an electric fondue pot, this can be made in a small saucepan.
2. If you do not have fondue forks, skewers or toothpicks can be used.
3. One dash is equal to about ⅛ teaspoon.
4. It is best to buy blocks of cheese and grate it by hand. This makes cheese melt the best!
5. If you are starting with a cold beer, place your pot in the refrigerator for a few minutes before beginning.
6. If you are having a difficult time finding any specialty cheeses, this can be made with all cheddar, which is typically easiest to find. Gruyere is one of the most popular for melting. White cheddar and Fontina cheeses are also nice in fondue.
7. Use caution when adding Worcestershire sauce. This tends to add a lot of salt, so only a very small amount is needed. You can also use a reduced sodium Worcestershire sauce if you like less salt.
8. It is a great idea to prepare all of your dipping foods ahead of time. Chop apples into bite size pieces, slice bread into small cubes, peel and cut carrots, etc.
9. What foods are good to dip in cheese fondue? Apples, pears, hard or soft pretzels, carrots, cauliflower, corn chips, sourdough bread
10. What kind of beer should I use? We used Sam Adams Boston Lager for this recipe
11. What happens if my cheese thickens? Return to low heat and slowly add in a small amount of cream, stirring until fondue melts and softens again.

https://www.theslowroasteditalian.com/2021/01/beer-cheese-fondue.html

Recipe developed by Donna Elick for The Slow Roasted Italian
Copyright ©2021 The Slow Roasted Italian – All rights reserved.

Originally published January 2021

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.