If you're a fan of creamy, savory dips, this Cheese Fondue with Beer recipe with Gruyère and Emmental cheese and light beer is a winner for game day and cozy date nights.
Thoroughly mix together grated cheeses with cornstarch.
Place cheeses, beer, mustard, garlic in a medium saucepan and heat over medium-low heat, stirring constantly with a wooden spoon until melted.
Stir in cayenne and pour cheese fondue into a fondue pot with a heat source. (sterno/gas or electric)
Serve immediately with a selection of bite-sized pieces of crusty bread or soft pretzels, steamed, or grilled vegetables, grilled beef, and bacon pieces.
Notes
Nutrition facts are for the Cheese Fondue only.
You can also use gouda, Swiss, cheddar, fontina, or a combination of good melting cheeses.
Yes, you can substitute non-alcoholic alternatives like broth, apple cider, or non-alcoholic beer. But keep in mind, the alcohol does add a unique flavor to the fondue.
Allow the leftover cheese fondue to cool to room temperature, transfer to an airtight container and store in the refrigerator.
Reheat leftover fondue on the stovetop over low heat, stirring constantly. Add a bit of wine or beer if needed to maintain the right consistency.
If it’s too thick, add a bit more wine or beer. If it’s too thin, mix a small amount of cornstarch with cold water and stir it into the fondue.