Beer and Cheese Fondue
From "An Appetite for Ale" by Fiona and Will Beckett. Stir periodically to prevent fondue from solidifying.
Total Steps
4
Ingredients
5
Tools Needed
4
Ingredients
- 425 gram finely sliced or coarsely grated cheese (such as cheddar, gruyere, comte, gouda, or some mix of these)
- 2 teaspoons potato flour or corn flour
- 1 clove garlic, halved
- 175 ml strong blonde or amber ale
- 1-2 tablespoons whiskey(optional)
Instructions
Step 1
Toss the sliced or grated cheese with the potato flour or corn flour. Let the cheese mixture come to room temperature. Rub the inside of a fondue pot with the halved garlic clove.
Step 2
Place the fondue pot on your stove. Pour in the ale and heat until it is almost boiling. Add a handful of the grated cheese and stir until it melts, using a zig-zag motion to prevent the cheese from separating from the liquid.
Step 3
Gradually add the remaining cheese, stirring constantly, until you achieve a smooth, thick mass. This process typically takes about 10 minutes. If the fondue appears too thick, add a little hot water. Stir in the whiskey, if using, and season with freshly ground pepper.
Step 4
Transfer the fondue pot to your fondue burner. Serve immediately with small, bite-sized chunks of sourdough or country bread, using long fondue forks for dipping.