Beer Cheese Fondue

This creamy, cheesy mixture is likely to be the star of the buffet.

Beer Cheese Fondue


  • 1 cup pilsner-style beer
  • 1 lb shredded gruyère cheese
  • 1 tbsp cornstarch
  • 2 tsp dijon mustard
  • Dash of worcestershire sauce
  • Pinch of paprika
  • Fine sea salt


  1. 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.
  2. 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.
  3. Stir in the mustard, Worcestershire sauce, and paprika, and season with salt.

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.

Try this cheesy fondue with soft pretzels, sliced German sausages, vegetables such as broccoli, cauliflower, carrots, and roasted brussels sprouts.


Shared from epicurious

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