Beer Cheese Fondue

Ingredients for Beer Cheese Fondue

• 240ml /240 ml pilsner-style beer

• 450g /455 g Gruyère cheese, shredded

• 1 tablespoon cornflour

• 2 teaspoons 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

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 cornflour 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.