Total Time
10mins
Prep 5 mins
Cook 5 mins

This fondue goes particularly well with potatoes.

Ingredients Nutrition

Directions

  1. Combine cheeses and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch.
  2. Rub inside of pot with garlic clove cut in half. Discard garlic.
  3. Pour in beer. Warm until bubbles rise to the surface. Do not cover or boil.
  4. Remember to stir constantly from now one. 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.
  5. 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.
Most Helpful

5 5

Wow this was good. Used Boulevard Amber. Wonderful taste and consistency. This recipe is a keeper.

5 5

This is a great cheese fondue. I used 1 cup of swiss cheese and 1 cup of emmenthal cheese (and the cheddar cheese). I used Stella Artois for the beer and we added just a little bit more beer. The taste is wonderful. It was a bit thick so next time we will probably add more beer. Thanks Nyteglori :) Made for Best of 2011 tag game

5 5

We loved this variation on cheese fondue! I used Redbridge and served with a variety of vegetables, grilled potatoes, bread cubes, and smoked sausage. Thanks for sharing! ZWT7