Beer Cheese Fondue

a bowl of beer cheese fondue next to twisted pretzles



Makes 8 servings


8 ounces sharp cheddar cheese
6 ounces Emmentaler cheese
¼ cup unsalted butter
¼ cup all-purpose flour
1 (12 oz) bottle Lager beer
⅓ cup heavy cream
2½ teaspoons Vegetable Magic®
1 teaspoon Worcestershire sauce

Serving Suggestions:
Andouille Smoked Sausage, sliced
cooked bratwurst, sliced
fresh baked pretzel
roasted Brussels sprouts
apple slices

How To Prepare

Shred cheddar and Emmentaler cheeses and set aside.

In a large pot over a medium heat, melt butter, then stir in flour. Continue stirring until mixture is light brown in color and has a nutty aroma. Gradually whisk in the beer and heavy cream, reduce heat and simmer until sauce starts to thicken, about 2 to 3 minutes.

Whisk in cheese a little at a time, allowing it to fully melt and whisk in before adding next batch. Add Vegetable Magic® and Worcestershire sauce, and whisk until smooth.

Transfer to a fondue pot and keep warm. Serve immediately.

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