:max_bytes(150000):strip_icc()/Honey-Mustard-Beer-Cheese-FT-Recipe0125-a42eeabeee32423e815cf27132836726.jpg?w=780&resize=780,470&ssl=1 "Beer Cheese Fondue")
Is anything better than melted cheese? Not much. Whether it’s a classic Swiss cheese fondue, or a fancy version served in an acorn squash, fondue brings people together over a steaming pot of gooey cheese. This version of fondue is inspired by Kentucky-style beer cheese, and is perfect as a game day snack.
Frequently Asked Questions
What kind of beer do I use for beer cheese?
You can use any kind of beer you like, but lighter styles like pilsner or another type of lager. A red ale or amber beer also works nicely with this recipe. Stout, sours, and other strong-flavored beers will impact the flavor of the fondue.
What is the best cheese to use for fondue?
Fondue is typically made using a combination of nutty Alpine cheeses like Gruyère, Emmenthaler, Comte, Appenzeller, or Raclette. It’s important that the cheese melt easily. This fondue calls for a combination of cheddar and Swiss cheeses, which pair well with the beer and mustard.
Notes from the Food & Wine Test Kitchen
Be sure to grate the cheese yourself. Packaged pre-shredded cheeses contain anti-caking agents that affect how they melt, and can result in a lumpy fondue that doesn’t become smooth.
Make ahead
Beer cheese fondue is best eaten the day it is made. Leftover fondue can be reheated in a pot over low heat, with a splash of heavy cream added to help bring it back to life. Stir the fondue frequently as it reheats.
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