Classic beer cheese fondue blended with cheddar & Swiss cheese, dry ground mustard, garlic, Worcestershire, and beer. Dip your favorite bread, vegetables, and chips into this tasty appetizer!
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This cheese course is part of my fondue party comeback. I believe they are a great way to have fun with your guests and family!
If you think about it, they’re perfect for birthday celebrations and anniversaries, Valentine’s Day, New Year’s, and all the holidays in between.
Even over Memorial Day weekend, I’ve served just this classic cheese fondue recipe as an appetizer and it was a huge hit!
If you’ve ever been to Melting Pot fondue restaurant then you know they have amazing cheese fondues. This one is closest to their Wisconsin cheese fondue as far as flavor.
They also have a cheese fondue with salsa and serve tortilla chips with that one. I have included the option to add salsa to this one, which is really tasty!
You can also check out my Swiss cheese fondue and meat course with Coq au Vin fondue.
Ingredients for Classic Beer Cheese Fondue:
- Sharp Cheddar
- Mild Cheddar
- Swiss
- Worcestershire Sauce
- Beer (or dry white wine)
- Ground Mustard Powder
- Garlic Powder
- Cornstarch (or sub with butter + flour for a thinner consistency)
What goes with beer cheese fondue?
- Rye Bread
- Pumpernickel Bread
- Sourdough Bread
- Broccoli
- Cauliflower
- Baby Carrots
- Tortilla Chips
- Green Apple Slices
What beer for cheese fondue?
We’ve always used Corona, which is a pale lager. Pale lagers are a golden color, have a lighter flavor, and less alcohol content.
Other popular pale lager brands include Bud Light, Heineken, Stella Artois.
Substitutes
I previously always used butter and all-purpose flour in place of the cornstarch. The extra binding keeps the cheese from sticking to the pot. Using butter and flour also made it thinner, but after a short while it can separate and all of the oil from the cheese will sit at the surface.
This led me to trying cornstarch which does great at binding the cheese, but it can also make it thicker and more difficult to dip into. But the plus side is I never see the oil/butter separate from the cheese!
Fondue Etiquette:
- Avoid eating directly off your fondue fork. Not only will the metal be hot, but the fork is quite sharp.
- No double-dipping.
- Most forks come color coated with two forks in each color. Each guest or family member should receive two fondue forks of the same color to cook or dip with.
- If you are serving more than one course of fondue it’s important to give your guests fresh new fondue forks that are clean for each of the courses.
- Remember to have FUN! Fondue is meant to be an enjoyable experience with your family and friends!
Try these other great recipes!
- 15+ Best Fondue Recipes
- Coq au Vin Fondue
- Milk Chocolate Fondue
- Strawberry Bellinis
- Strawberry Champagne Margaritas
- Swiss Cheese Fondue
- Wisconsin Beer Cheese Soup
Enjoy!
Classic Beer Cheese Fondue
Ingredients
- 2 cups Shredded Sharp Cheddar Cheese
- 2 cups Shredded Mild Cheddar Cheese
- 1 cup Shredded Swiss Cheese
- 2 tbsp Cornstarch, for a thinner fondue melt 3 tbsp butter with ¼ cup all-purpose flour before adding any ingredients to the pot
- 1 tbsp Worcestershire Sauce
- 6 oz Beer, My family likes to use Corona; See above for more suggestions or substitute with 6 oz White Wine
- ½ tsp Ground Mustard Powder
- ½ tsp Garlic Powder
- Optional: Add in ½ cup Salsa for a little fiesta kick!
Dipper Options
- Rye Bread, cut into 1″ cubes
- Pumpernickel Bread, cut into 1″ cubes
- Sourdough Bread, cut into 1″ cubes
- Broccoli
- Cauliflower
- Baby Carrots
- Tortilla Chips
- Green Apple Slices
Instructions
- Coat all shredded cheese with cornstarch. Add to fondue pot at a low-heat with Worcestershire sauce and beer. Stir until blended and cheese is melted. Add in garlic powder and ground mustard powder, stirring to blend.
- Serve immediately on a low-heat/warmer setting and dip your favorite bread or vegetable!
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This looks delicious!