Beer Cheese Fondue Recipe

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Beer Cheese Fondue

Vicki Butts (lazyme)

By
@lazyme5909

Another fondue that we would like to try. From Fondue by Casparek.


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Rating:

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Serves:

6

Prep:

15 Min

Cook:

15 Min

Method:

Fondue

Ingredients

11 oz
gruyere cheese
11 oz
emmentaler cheese
1 tsp
caraway seeds
1 tsp
coriander seeds
18 oz
bread (a mixture of baguette, crusty bread, and soft pretzels)
1 c
light beer
1 Tbsp
cornstarch
pepper, to taste
1 clove
garlic
2 Tbsp
kummel (caraway liqueur), or kirsch

Directions Step-By-Step

1
Trim crusts from cheeses and grate coarsely. Finely crush the caraway and coriander seeds in a mortar. Cut bread and soft pretzels into bite-size cubes.
2
Heat beer in fondue pot (caquelon) over low heat. Stir in a handful of cheese and melt, stirring constantly. Gradually add remaining cheese, continuing to stir in a figure 8.
3
Whisk the cornstarch with 2 tablespoons cold water and stir into cheese. Season cheese with caraway, coriander, and pepper. Peel garlic and force through a press into cheese. Bring mixture just to boil, stirring, and set on fondue burner. Just before serving, stir in kummel. Spear bread on fondue forks and pull through the hot cheese.
4
Other good accompaniments:
Small boiled potatoes (with skin so cheese will adhere better), cubed sausage, liverwurst, or cooked ham, small gherkins, pearl onions, baby corn, mixed pickles, pickled watermelon rind, radishes, radicchio salad, and tomato salad.

About this Recipe

Course/Dish: Cheese Appetizers
Main Ingredient: Dairy
Regional Style: Eastern European
Other Tag: Quick & Easy