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Beer & Cheddar Fondue

This great-tasting beer cheese fondue is my mom's favorite, so I make it for her birthday every year. I like to serve this cheddar cheese fondue recipe with apple slices, rye bread cubes and chunks of carrots, mushrooms, celery, zucchini, squash and broccoli. —Amanda Wentz, Virginia Beach, Virginia
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    2 cups


  • 4 cups shredded cheddar cheese
  • 1 tablespoon all-purpose flour
  • 1 cup beer or nonalcoholic beer
  • 3 garlic cloves, minced
  • 1-1/2 teaspoons ground mustard
  • 1/4 teaspoon coarsely ground pepper
  • Radishes, sliced apples and breadsticks


  • In a large bowl, combine cheese and flour. In a small saucepan, heat the beer, garlic, mustard and pepper over medium heat until bubbles form around sides of pan.
  • Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-8 motion, until almost completely melted. Continue adding cheese mixture, 1 handful at a time, allowing cheese to almost completely melt between additions. Keep warm. Serve with radishes, sliced apples and breadsticks.

Test Kitchen Tips
  • To make a fresh garlic clove easy to peel, gently crush it with the flat side of a large knife blade to loosen the peel. If you don’t have a large knife, you can crush the garlic with a small can. The peel will come right off.
  • Sharp cheddar cheese has been aged longer than regular cheddar. As cheese ages, its flavor becomes more pronounced. Using aged cheese in a recipe can add complexity and rich flavor, even to humble favorites like mac ’n’ cheese.
  • Don't forget to try our top 10 fondue recipes.
  • Nutrition Facts
    1/4 cup: 221 calories, 16g fat (12g saturated fat), 60mg cholesterol, 341mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 12g protein.

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    • Wingding52
      Jun 10, 2012

      To add a little more zip, use a small amount of horseradish, to your taste, and it will suprise you. Velveeta isn't close to a cheese product...look at the ingredients on the box. Canned cheese isn't any better. Put your heart into it and make a true cheese fondue. It is worth the efffort.

    • vhindel
      Jun 10, 2012

      I made it by the recipe 1st time. Second time, I used half cheddar and half velvetta. Then I added 8 ounces of crab meat. Oh yeah--this was totally awesome.

    • divinity68
      Nov 14, 2011

      This had a really nice flavor but at the end I ended up adding some hot sauce for an extra kick. The cheddar is hard to deal with because even after you melt it smooth, as soon as the dip begins to cool a little it separates again. The beer flavor was a bit strong but overall it was a very good dip! Next time I might try it with half beer and half chicken broth...

    • lurky27
      Aug 7, 2011

      Yum! We made it in our Oster Fondue Pot and dipped cooked stew meat, carrots, celery, & apples in it. We were out of ground mustard so we substituted 1-1/2 tbsp prepared mustard.~ Theresa