Beer Cheese Fondue
From the kitchen of CarlyCreamy Gruyère melts into pilsner beer with mustard and Worcestershire for a sophisticated fondue. The figure-eight stir technique keeps everything silky. Dip bread, vegetables, or charcuterie into pure comfort. Rich, tangy, impossibly smooth.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 11 cup/240 ml pilsner-style beer
- 11 lb/455 g Gruyère cheese, shredded
- 11 tbsp cornstarch
- 12 tsp Sweet Bavarian Mustard or store-bought Dijon mustard
- 1Dash of Worcestershire sauce
- 1Pinch of paprika
- 1Fine sea salt
- 1such as fleur de sel or sel gris
Instructions
Bring the beer to a boil over medium-high heat in a fondue pot or a medium heavy saucepan. Reduce the heat to medium-low so the beer is gently simmering.
Toss the Gruyère with the cornstarch in a medium bowl. Add the cheese mixture to the beer one large handful at a time, stirring the cheese in a figure-eight pattern until completely melted before adding more. Stir in the mustard, Worcestershire sauce, and paprika, and season with salt. Serve immediately. The fondue can be refrigerated, covered, for up to 2 days and then rewarmed over medium-low heat, stirring in a figure-eight pattern, until the cheese is melted and hot.