Savory Fondue Recipes
Dessert Fondue Recipes

Classic Cheddar Beer Fondue

Classic Cheddar Beef Fondue recipe

Yield: 8 servings


  • 16 ounces (4 cups) Hill Valley Dairy Mild or Medium Cheddar cheese, shredded
  • 1 tablespoon all-purpose flour
  • 1 1/2 teaspoons ground mustard
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 large shallot, minced
  • 2 tablespoons butter, cubed
  • 2 garlic cloves, minced
  • 1 cup lager or pilsner beer
  • Salt and pepper to taste
  • Assorted Dippers: sliced apples, crisp-tender broccoli and cauliflower florets and cubed French bread


  1. Place shredded Cheddar into a large bowl. Cover and let stand for 2 hours at room temperature.
  2. Toss Cheddar with the flour, mustard, paprika and cayenne pepper.
  3. Sauté shallot in butter in a large saucepan over medium high heat until tender.
  4. Reduce heat to medium. Add garlic; cook and stir for 1 minute.
  5. Stir in beer; warm through.
  6. Reduce heat to low. Gradually stir in Cheddar mixture until melted. (Do not boil.)
  7. Season with salt and pepper to taste.
  8. Transfer to a fondue pot.
  9. Heat on low to keep warm.
  10. Serve with dippers.


Recipe and photo used with permission from: Dairy Farmers of Wisconsin

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