Swiss Beer Fondue Recipes

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BEER CHEESE FONDUE



Beer Cheese Fondue image

This thick fondue originated in my kitchen when I didn't have all of the ingredients I needed to make the recipe I initially planned to prepare. Served with bread cubes, it has since become a staple, particularly while we watch football games on television. -Chrystie Wear, Greensboro, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield about 3 cups.

Number Of Ingredients 8

1 loaf (1 pound) French bread, cubed
1/4 cup chopped onion
1 tablespoon butter
1 teaspoon minced garlic
1 cup beer or nonalcoholic beer
4 cups shredded cheddar cheese
1 tablespoon all-purpose flour
2 to 4 tablespoons half-and-half cream

Steps:

  • Place bread cubes in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 450° for 5-7 minutes or until lightly crisp, stirring twice., Meanwhile, in a small saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in beer. Bring to a boil; reduce heat to medium-low. Toss cheese and flour; stir into saucepan until melted. Stir in 2 tablespoons cream., Transfer to a small fondue pot or 1-1/2-qt. slow cooker. Keep warm; add additional cream if fondue thickens. Serve with toasted bread cubes.

Nutrition Facts : Calories 261 calories, Fat 13g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 469mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 1g fiber), Protein 12g protein.

THE BEST SWISS CHEESE AND BEER FONDUE



The Best Swiss Cheese and Beer Fondue image

Want to make friends? Serve fondue and enjoy the festive camaraderie that develops from dipping into and sharing a pot of warm, melted cheese. Traditionally made with white wine, this recipe uses beer for a robust-flavored taste. Celery and carrot slices and cauliflower florets are also delicious dipped into the creamy cheese mixture.

Provided by ScandoGirl

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 25m

Yield 6

Number Of Ingredients 8

8 ounces Emmentaler cheese, shredded
8 ounces Gruyere cheese, shredded
2 tablespoons cornstarch
½ teaspoon salt, or to taste
¼ teaspoon ground white pepper, or to taste
16 fluid ounces beer
1 ½ teaspoons Dijon mustard
1 baguette, sliced or torn into chunky 1-inch pieces

Steps:

  • Toss Emmentaler cheese, Gruyere cheese, cornstarch, salt, and pepper together in a large bowl.
  • Pour beer into a heavy pot over medium-low heat; bring to a simmer until gently warmed, about 5 minutes.
  • Stir cheese mixture into simmering beer in small amounts, assuring each addition melts fully into the mixture and that the mixture has returned to a simmer before adding the next batch, 10 to 15 minutes total.
  • Stir mustard into the cheese mixture and remove pot from heat. Taste fondue and adjust seasonings to taste. Pour fondue into a fondue dish. Serve with the baguette.

Nutrition Facts : Calories 564.3 calories, Carbohydrate 48.6 g, Cholesterol 75.9 mg, Fat 24.7 g, Fiber 1.9 g, Protein 31.3 g, SaturatedFat 14.4 g, Sodium 1015.3 mg, Sugar 2.1 g

BEER CHEESE FONDUE



Beer Cheese Fondue image

Soft pretzels, sliced German sausages, pickled garden vegetables, and roasted Brussels sprouts can all be dipped in this oozy cheese sauce for one amusing wintertime party. Swiss Alpine-style cheeses are the best choice for fondue, given their earthy, robust flavor and excellent melting quality. Substitute any easy-melting cheese for the Gruyère found in this recipe. Raclette, Emmentaler, Cheddar, Fontina, and Gouda are all delicious choices, and can be blended for a more complex flavor.

Provided by Andrea Slonecker

Categories     Condiment/Spread     Beer     Cheese     Dairy     Mustard     Appetizer     Dessert     Party     snack     snack week     Sugar Conscious     Vegetarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8

Number Of Ingredients 7

1 cup/240 ml pilsner-style beer
1 lb/455 g Gruyère cheese, shredded
1 tbsp cornstarch
2 tsp Sweet Bavarian Mustard or store-bought Dijon mustard
Dash of Worcestershire sauce
Pinch of paprika
Fine sea salt, such as fleur de sel or sel gris

Steps:

  • Bring the beer to a boil over medium-high heat in a fondue pot or a medium heavy saucepan. Reduce the heat to medium-low so the beer is gently simmering.
  • Toss the Gruyère with the cornstarch in a medium bowl. Add the cheese mixture to the beer one large handful at a time, stirring the cheese in a figure-eight pattern until completely melted before adding more. Stir in the mustard, Worcestershire sauce, and paprika, and season with salt. Serve immediately. The fondue can be refrigerated, covered, for up to 2 days and then rewarmed over medium-low heat, stirring in a figure-eight pattern, until the cheese is melted and hot.

SIMPLE SWISS CHEESE FONDUE



Simple Swiss Cheese Fondue image

While growing up, a friend's mother would make this fondue when I spent the night. Every time I make it, it brings back fond childhood memories. I love the rich flavor. Happy dipping! -Tracy Lawson, Farr West, Utah

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2/3 cup.

Number Of Ingredients 7

1 cup shredded Swiss cheese
1 tablespoon all-purpose flour
1/8 teaspoon ground mustard
Dash ground nutmeg
1/4 cup half-and-half cream
1/4 cup beer or nonalcoholic beer
French bread cubes

Steps:

  • In a small bowl, combine the cheese, flour, mustard and nutmeg. In a small saucepan, heat cream and beer over medium heat until bubbles form around sides of pan. Stir in cheese mixture. Bring just to a gentle boil; cook and stir until combined and smooth, 1-2 minutes. , Transfer to a small fondue pot and keep warm. Serve with bread cubes.

Nutrition Facts : Calories 280 calories, Fat 20g fat (12g saturated fat), Cholesterol 65mg cholesterol, Sodium 117mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 16g protein.

SWISS BEER FONDUE



Swiss Beer Fondue image

Make and share this Swiss Beer Fondue recipe from Food.com.

Provided by Nyteglori

Categories     Cheese

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 cups swiss cheese, shredded
1 cup cheddar cheese, shredded
1 tablespoon cornstarch
1 garlic clove
3/4 cup beer
1 dash hot pepper sauce

Steps:

  • Combine cheeses and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch.
  • Rub inside of pot with garlic clove cut in half. Discard garlic.
  • Pour in beer. Warm until bubbles rise to the surface. Do not cover or boil.
  • Remember to stir constantly from now one. Add a handful of cheeses, keeping the heat medium (do not boil), when melted add another handful. After all the cheese is melted and bubbling add a dash of pepper sauce. Transfer to fondue pot and keep warm over fondue burner.
  • Note: If fondue becomes too thick add a bit of warmed beer. If it separates combine 1 T cornstarch and 2 T wine and stir into fondue.

Nutrition Facts : Calories 346.9, Fat 24.4, SaturatedFat 15.6, Cholesterol 79.3, Sodium 283.1, Carbohydrate 6.9, Sugar 0.9, Protein 21.8

SWISS FONDUE



Swiss Fondue image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9

1/2 pound Gruyere, coarsely grated
1/2 pound Emmental, coarsely grated
2 teaspoons cornstarch
1/2 garlic clove
2/3 cup dry white wine (Chardonnay is fine)
4 tablespoons Kirsch (dry cherry brandy)
Pinch freshly grated nutmeg
Freshly ground black pepper
Dipping items of your choice, such as bread cubes or apples

Steps:

  • Toss the 2 cheeses together with the cornstarch. Rub the inside of a heavy saucepan with the cut garlic clove. Add wine and 2 tablespoons Kirsch and bring to a boil. Reduce the heat to medium-low and add the cheese mixture, stirring, until mixture is hot and smooth.
  • Add remaining 2 tablespoons Kirsch if mixture is too thick. Season with nutmeg and pepper, to taste. Transfer to a fondue pot and serve immediately with dippers of choice.

BEER CHEESE FONDUE



Beer Cheese Fondue image

Unbelievable cheese fondue that will disappear in a minute! Serve with cubes of French bread.

Provided by MARNIKINS

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 25m

Yield 6

Number Of Ingredients 8

8 ounces shredded sharp Cheddar cheese
8 ounces shredded Swiss cheese
2 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon ground black pepper
1 clove garlic, halved
1 (12 fluid ounce) can or bottle beer
1 dash hot pepper sauce (such as Tabasco®)

Steps:

  • Combine Cheddar cheese, Swiss cheese, flour, salt, and black pepper in a bowl.
  • Rub cut side of garlic clove around bottom and sides of fondue pot.
  • Pour beer into fondue pot and slowly bring to a simmer over medium-low heat, about 5 minutes.
  • Gradually stir cheese mixture into beer, adding small amounts at a time, until cheese is melted and blended, 10 to 15 minutes.
  • Stir hot pepper sauce into cheese mixture.

Nutrition Facts : Calories 332 calories, Carbohydrate 6.8 g, Cholesterol 74.5 mg, Fat 23.1 g, Fiber 0.1 g, Protein 20.2 g, SaturatedFat 14.7 g, Sodium 504.7 mg, Sugar 0.7 g

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Top Asked Questions

How to make Swiss beer fondue with cheese?
Pour in beer. Warm until bubbles rise to the surface. Do not cover or boil. Remember to stir constantly from now one. Add a handful of cheeses, keeping the heat medium (do not boil), when melted add another handful. After all the cheese is melted and bubbling add a dash of pepper sauce.
What's the best way to make a fondue?
Mix cheeses with flour. Heat beer in fondue pot until steaming. Add Worcestershire, garlic, mustard and pepper; mix well. Add cheese and stir until melted. Use chunks of bread, veggies and apples for dipping in cheese mixture.
What kind of cheese is in a fondue?
The most common fondues are made with cheese or chocolate. The classic Swiss fondue usually contains Gruyere, wine, and kirsch liqueur. This version contains cheddar cheese, seasonings, and some beer. For the beer, go for one light on hops and not too bitter.
How long to refrigerate beer cheese fondue?
Stir in the mustard, Worcestershire sauce, and paprika, and season with salt. Serve immediately. The fondue can be refrigerated, covered, for up to 2 days and then rewarmed over medium-low heat, stirring in a figure-eight pattern, until the cheese is melted and hot.

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