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Beer Cheese Fondue

1garlic clove, cut in half
1 cupbeer
8 ouncesSwiss cheese, shredded
6 ouncessharp natural cheddar cheese, shredded
1 tablespooncornstarch
1/4 teaspoonhot pepper sauce
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Beer Cheese Fondue - Equipment List

Mixing Bowls

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Beer Cheese Fondue - Instructions

Rub inside of medium saucepan with garlic. Discard garlic. In the saucepan over low
heat, warm beer slowly until very warm. Toss cheese together with corn starch then
gradually add to beer, stirring constantly until melted and thickened. Do not allow
mixture to become too hot. Stir in hot pepper sauce.

Transfer cheese mixture to the porcelain insert of a fondue pot. If fondue pot also
has an outer metal pot, fill the metal pot with hot water before adding porcelain
insert. Set the splatter guard on top.

Place fondue pot on level table and light the fuel burner, following manufacturer's
directions. If mixture becomes too thick, stir in additional warm beer.

Suggested dippers include French bread, tart apples, warm boiled potatoes and cherry

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Beer Cheese Fondue - Instructions Continued


Serves 2

Cornstarch is used as a thickener in cheese fondue to give it a creamy consistency and
easier dipping. The beer used should be medium-bodied like an India Pale Ale.

CHEFS™ Kitchen

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