Cheddar gruyere fondue

Prep 10 min
Total 25 min
Serves 12



250-g pkg
1-year white cheddar, finely grated
225-g pkg
gruyère, finely grated
5 tbsp
all-purpose flour, divided
1 tsp
3 tbsp
unsalted butter
2 cups
IPA beer, at room temperature


  • COMBINE cheeses in a large bowl. Sprinkle with 2 tbsp flour and dry mustard. Toss until well coated.
  • MELT butter in a medium saucepan over medium-high. Sprinkle in remaining 3 tbsp flour. Boil, stirring occasionally with a wooden spoon, until mixture is lightly browned, 2 to 3 min. Gradually pour in beer and Worcestershire sauce, stirring constantly, until mixture starts to come to a boil and is thick, 3 to 4 min. Reduce heat to medium-low. Gradually add cheese, a handful at a time, stirring constantly until cheese melts
    completely after each addition. Mixture should be thick and very smooth. Scrape into a fondue pot. Serve with bread, apples, potatoes and sausages.

Baguette, cut into cubes; apples, sliced into wedges; cooked baby potatoes, halved; cooked or cured sausages, sliced.


Calories 212, Protein 11 g, Carbohydrates 4 g, Fat 16 g, Sodium 204 mg. Good source of Vitamin B12

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