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Beer & Cheese Fondu


  • 1 lb Gruyere cheese
  • 3/4 lb Emmenthal cheese, Grated
  • 6 Tsp Cornstarch
  • 1-1/2 Tsp Dry mustard
  • 1 Clove garlic, peeled, cut in half
  • 24 oz Light Ale or other beer

Dipping Goodies

This is where it gets interesting. I always thought you just dipped bread in cheese fondu. Not even close. Here's a list of great items to dip into cheese fondu.
  • Cornichons
  • Mushrooms
  • Broccoli
  • Potato (sweet or other)
  • Sourdough bread
  • Sausage (I prefer a spicy sausage like Andoulie)
  • Beef


  1. All of the dipping goodies must be cut into bite sized servings and placed in small bowls.
  2. The broccoli and mushrooms can be steamed but pull out while they are still crispy.
  3. Beef and sausage should be sauteed. Cooked sausage should only be warmed. Beef should be cooked through and you may add a bit of pepper to season. 
  4. Place the grated cheese in a large bowl and toss to combine. Add the cornstarch and dry mustard and toss to coat the grated cheese completely.
  5. Rub the bottom and lower half of the side of the fondu pot (in this case we're using an electric fondu pot) with the cut sides of the garlic cloves and discard.
  6. Add the beer to the fondu pot. Turn the temperature setting to 5 and bring the beer to a simmer (bubbling but not boiling).
  7. While stirring constantly with a wooden spoon gradually add the grated cheese one handful at a time. Don't add any more cheese until each handful is completely melted and smooth.The mixture will slowly thicken. 
  8. Reduce the temperature setting of the fondu pot to 3 and start eating.