If we could coat everything in melted cheddar + beer cheese fondue, the world would be a better place.
Well, this recipe only serves two– but it’s a start!
Get your dippers ready; green apples, rainbow swirl bread, sausages, pretzels, or anything else that tickles your fancy, and whip up an easy batch of this pot of gold goodness!
Liquid gold!
Recipe Notes
Okay, so making cheese fondue is both ridiculously easy to make AND ridiculously easy to mess up.
Here are a few important pieces of the cheese fondue puzzle:
Feeling Hot Hot Hot
The fondue can be made in a saucepan, a fondue pot, or a double boiler– but I’ve only ever used a double boiler, so that is the only approach I can offer advice on!
A double boiler makes it harder to overcook the cheese, but it is still possible.
During my first attempt at this recipe, I added the cheese too early. It melted eventually, but never combined with the liquid and ended up overcooking!
For this recipe, the boiler needs to be very hot to heat up the beer. Be sure the beer is hot enough (take its temperature, because it will not bubble in a double boiler) when the cheese goes in so that it melts easily, but then reduce the temperature so it doesn’t get too hot.
Don’t Stir, Swish!
Use a wooden spoon, and avoid stirring in a circular motion once the cheese is added. Stir back and forth in a zigzag motion or a figure 8 motion.
Flour + Cheese are Fondue Lovers
For any fondue recipe, mixing the grated cheese with the flour is a good idea. It keeps the cheese from sticking to itself, and helps the flour incorporate easily.
Cheese Quality Matters
Low quality cheeses can contain fillers, which will affect the texture of your fondue when it melts. So go for the good stuff!
You got this!
St. Patrick’s Day Cheddar Cheese + Beer Fondue Recipe
Simple Cheddar + Beer Fondue
Ingredients
- 1 + 1/2 cups grated high quality cheddar cheese
- 2 + 1/2 tsp flour
- 1/2 cup beer, pale in color
- 2 large cloves garlic grated, pressed, or finely minced (about 1 tsp)
- 5 cracks ground black pepper
- 1/4 tsp ground mustard
- 1/2 tsp Worcestershire sauce
Instructions
- n a medium bowl, combine grated cheese and flour.
- Bring water to a heavy boil over medium high heat in a double boiler, then add the beer to the bowl of the double boiler.
- When the beer mixture has reached 165-170F, stir in the garlic, pepper, mustard, and worcestershire sauce, and reduce the heat to low.
- Add a small handful of shredded of cheese and stir with a wooden spoon in a zig zag or figure eight motion (this is to prevent any cheese clumping.) When the cheese begins to melt, add more cheese one handful at a time, stirring as you go, until all of the cheese has been incorporated. Stir until smooth, adding a bit of beef or chicken stock if too thick.
- Transfer to a fondue pot and serve with french bread and green apples.
