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Double Bock Beer Cheese Fondue

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Double Bock Beer Cheese Fondue
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Prep Time 30 minutes
Servings
6-8 servings
Ingredients
For the fondue:
  • 1 cup double bock beer plus extra as needed
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1/2 pound Appenzeller cheese grated
  • 1/2 pound Emmentaler cheese grated
  • 1/2 pound white cheddar cheese grated
  • 1 tablespoon cornstarch
  • Salt and white pepper to taste
For dipping:
  • Soft pretzels
  • baguette toasted and diced
  • Sausage or ham sliced
  • Artichoke hearts
  • asparagus blanched
  • cherry tomatoes
  • cornichons
  • fingerling potatoes boiled
  • Raw mushrooms sliced
  • winter squash roasted
  • apples cut into wedges
  • Red seedless grapes
Prep Time 30 minutes
Servings
6-8 servings
Ingredients
For the fondue:
  • 1 cup double bock beer plus extra as needed
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1/2 pound Appenzeller cheese grated
  • 1/2 pound Emmentaler cheese grated
  • 1/2 pound white cheddar cheese grated
  • 1 tablespoon cornstarch
  • Salt and white pepper to taste
For dipping:
  • Soft pretzels
  • baguette toasted and diced
  • Sausage or ham sliced
  • Artichoke hearts
  • asparagus blanched
  • cherry tomatoes
  • cornichons
  • fingerling potatoes boiled
  • Raw mushrooms sliced
  • winter squash roasted
  • apples cut into wedges
  • Red seedless grapes
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In large saucepan over medium heat, bring beer, lemon juice and mustard to gentle simmer.
  2. With wooden spoon, gradually stir in grated Appenzeller, Emmentaler and white cheddar cheeses, half cup at a time, until melted and smooth, 3–5 minutes.
  3. Stir in cornstarch. Thin mixture with additional beer, if necessary, and season with salt and white pepper to taste.
  4. Transfer mixture to fondue pot. Adjust flame so fondue gently bubbles. Make sure fondue doesn’t boil too vigorously, causing it to separate and burn.
  5. Serve fondue alongside platters or bowls of your chosen accompaniments for dipping.
Recipe Notes

Fondue can be made up to 3 days in advance and stored in airtight container in the refrigerator.

Substitute the double bock beer with apple juice for a nonalcoholic version of this fondue.

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