Swiss, Gouda and German Cheddar Fondue Made With Beer

Fondue is one of the most delicious creations ever invented.  It’s also a great way to add some variety to your party or movie night with all of the different ways it can be made.  Here are three yummy recipes combining different cheeses and beer for you to try.  We hope you enjoy them as much as we did!

A great companion recipe to make with this is Beer Bread…Find the recipe HERE


2 cups swiss cheese, shredded
1 cup cheddar cheese, shredded
1 tablespoon cornstarch
1 garlic clove
3⁄4 cup beer
1 dash hot pepper sauce


Combine cheeses and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch.
Rub inside of pot with garlic clove cut in half. Discard garlic.
Pour in beer. Warm until bubbles rise to the surface. Do not cover or boil.
Remember to stir constantly from now on. Add a handful of cheeses, keeping the heat medium (do not boil), when melted add another handful. After all the cheese is melted and bubbling add a dash of pepper sauce. Transfer to fondue pot and keep warm over fondue burner.
Note: If fondue becomes too thick add a bit of warmed beer. If it separates combine 1 T cornstarch and 2 T wine and stir into fondue.

Source Food


1 sack, 10 ounces, 2 1/2 cups, shredded sharp Cheddar, available on dairy aisle
1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded
1 rounded tablespoon all-purpose flour
1 cup German lager beer
2 tablespoons spicy brown mustard
A few drops hot sauce
A few drops Worcestershire sauce

1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or brot,
1 package mini party franks (recommended: Boars Head)
1 head cauliflower, separated into florets
1 small jar mini Gherkin pickles, drained
1 small jar pickled onions, available on vegetable aisle
1 small, round loaf rye, pumpernickel or sour dough bread, cubed

Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.

In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.

In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 tablespoon butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread.

Recipe courtesy Rachael Ray

Source Food Network


1 1/2 -pound round loaf crusty bread
8 ounces Gouda cheese, shredded
8 ounces Swiss Emmentaler cheese, shredded
2 tablespoons cornstarch
One 12-ounce bottle lager beer
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
Kosher salt
1 clove garlic, split
2 apples, cut into wedges
2 ripe pears, cut into wedges

Preheat the oven to 350 degrees F.

To make the bread bowl, slice off the top 1/4 of the bread with a serrated knife and set aside. Hollow out the loaf by cutting a circle around the inside of the bread leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about a 1-inch border at the bottom of the bowl as well. Cube the bread you removed and set it aside for dipping.

Place the bread bowl on a baking sheet and place in the oven until it is heated through and golden on the inside, about 30 minutes.

Meanwhile, to make the fondue, combine the Gouda and Emmentaler cheeses with the cornstarch in a medium bowl. Toss with your fingers until the cheese strands are coated.

Combine the beer and 1 tablespoon of the lemon juice in a medium non-reactive saucepan over medium heat until it is steaming but not simmering, 2 to 3 minutes. Add the cheese in large handfuls, stirring with a wooden spoon. Continue cooking and stirring until all the cheese is melted, about 5 minutes. Once smooth, stir in the mustard and the remaining 1 tablespoon lemon juice. Season with salt.

Remove the bread bowl from the oven and let it cool slightly, about 5 minutes. Rub the inside all over with the cut sides of the garlic clove. Pour the hot fondue into the warm bread bowl. Serve with the apples, pears and the reserved bread cubes .

Source Food Network

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