Beer Cheese Fondue
Beer cheese fondue recipes and tips on suitable types of cheese and beer styles.
- 4 cups shredded cheese* (Gruyere, Emmenthaler, raclette, cheddar or other good melting cheese)
- 1/4 cup flour (substitute with corn starch)
- 1 cup flavorful, low bitterness beer
- 1/3 cup cream (or half and half)
- grated garlic or onion (to taste, optional)
- fresh or dry herbs (to taste)
In a bowl toss the grated cheese with the flour until well coated. Set aside.
Add the beer to a cold small pot/deep sauce pan and bring it to low simmer over medium heat. (If you want to flavor with 1/2 tsp of grated garlic or 1 tsp of grated onion and/or any herbs (1/2 to 1 tsp) add them to the beer.)
After the beer has simmered for a minute or two, add the cream, stir and simmer for another couple of minutes.
Remove from the heat and fold in the cheese, stirring gently and working in batches. You might need to place the pan back on the warm stove (turned off or very low heat) to help the melting along. Do not overheat it.
Transfer to a heated fondue pot and serve**.
*Generally about 4 oz of semi-hard (good melting) cheese will yield 1 cup of shredded cheese. If you are using a combination of two cheeses (recommended) make sure you have at least 8 oz of each.
**Have your dipping foods cut in bite-sized pieces and ready to serve ahead of time. If after awhile the cheese sauce begins to thicken in the fondue pot, add a tablespoon or two of cream and gently stir to thin it out.