Beer Cheese Fondue

Beer Cheese Fondue

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Vicki Butts (lazyme)


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


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15 Min
15 Min


  • 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
  • ·
    pepper, to taste
  • 1 clove
  • 2 Tbsp
    kummel (caraway liqueur), or kirsch

How to Make Beer Cheese Fondue


  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.

Printable Recipe Card

About Beer Cheese Fondue

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

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