Its time to pull your skewers out, because today is all about fondue! This creamy cheddar cheese fondue recipe is made with beer, garlic, and Worcestershire sauce for a smooth and savory fondue that you won't be able to resist dipping into.
Why This Recipe Works
The word fondue is the feminine passive past participle of the French verb fondre ("to melt") used as a noun. Fondue is simply a dish in which small pieces of food are dipped into a hot sauce or a hot cooking medium such as oil or broth. Or it is often a melted cheese dish served in a communal pot over a heat source, and eaten by dipping bread into the cheese using long-stemmed forks. This cheddar cheese fondue recipe is fast, easy, and delicious. This is a copycat for the appetizer served at the Melting Pot Restaurant.
We have an amazing broth fondue here on the blog, as well as a chocolate fondue. So if you're interested in serving up a fondue feast - we have you covered.
About The Ingredients
A few notes about selecting your ingredients for this recipe:
- Worcestershire sauce - this adds depth to the cheese sauce, don't skip this one.
- sharp cheddar cheese - make sure you select sharp cheese. If you use medium or mild the sauce will come off bland. Also - do not purchase pre-shredded. You need to grate your own.
Pro Tip: DO NOT buy pre-shredded cheese. There are too many additives in pre-shredded that results in a grainy fondue.
Tell Me How To Make It
I recommend using a fondue pot for making this recipe. You can use a saucepan over the stove, but I think having that heated pot while eating your fondue, keeps it smooth and warm.
1. Heat your fondue pot to medium. Add butter and melt.
2. Add in minced garlic and cook about 30 seconds until fragrant.
3. Pour in beer.
4. Add worchershire sauce and bring to a boil. Cook 5 minutes.
Pro-Tip: by boiling your beer you are evaporating the alcohol, making this dish kid-friendly.
5. Meanwhile, combine grated cheese and flour in a large bowl. Toss to coat.
6. Add cheese mixture to fondue pot. Reduce heat to low.
7. Stir until smooth.
8. Add a splash of heavy cream and stir until smooth. Serve immediately.
Pro Tip: Adding flour to your cheese keeps it from clumping together, and also acts as a thickener.
What Should I Use To Dip Into My Fondue?
When it comes to the dippers - use your imagination! Most everything tastes good dipped in cheese!
I like to do:
- crusty bread
- green apple slices
- carrots
- broccoli
- bell peppers
- pretzels
- summer sausage
Cheddar Cheese Fondue FAQ
Serving fondue is so much fun! Â I love that you can serve it in courses, and it is interactive for everyone. Â Not only is it a meal, but its a wonderful bonding activity.
There are two main types of fondue pots:
Electric Fondue Pots
Fondue Pots with a Burner
I own an electric fondue pot, and that is what I prefer. Â I love that I can control the temperature and it is easily cleaned.
I don't recommend reheating this fondue. It has a tendency to separate upon reheating. So enjoy it the day of.
Other Recipes You May Enjoy
Broth Fondue
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Beer and Cheddar Cheese Fondue Recipe
Ingredients
Cheese Fondue
- 1 tablespoon butter
- 2 cloves garlic minced
- ¾ cup beer
- 2 tablespoon worchestershire sauce
- 8 ounces sharp cheddar cheese shredded
- 2 tablespoon all purpose flour
- 2 tablespoon heavy cream
Dipper Ideas
- French bread broken into bite sized pieces
- carrots
- green apples
- summer sausage
- radishes
- pretzels
- broccoli
- snap peas
Instructions
- Heat your fondue pot to medium. Â Add butter and melt.
- Add in minced garlic and cook about 30 seconds until fragrant.
- Pour in beer.
- Add worchershire sauce and bring to a boil. Â Cook 5 minutes.
- Meanwhile, combine grated cheese and flour in a large bowl. Â Toss to coat.
- Add cheese mixture to fondue pot. Â Reduce heat to low.
- Stir until smooth.
- Add a splash of heavy cream and stir until smooth. Â Serve immediately.
Notes
Nutrition
JT says
I think the ratios of cheese to beer in this recipe are out of proportion. The fondue came out like wet soup, rather than the melted cheesy goodness than i expected. The flavors are good, but being more accustomed to traditional Swiss fondue, texture was weird. Traditionally one would use a cheese with higher moisture content to get a thick ribbony cheese fondue. Sharp cheddar cheese doesn't have the same result
Kadee says
Thanks for your feedback. I will test this recipe again and make sure that everything in the card was input correctly.
Cynthia says
Sorry but the recipe is off…why too much beer!!
Kadee says
You're right - the beer on the recipe card is doubled. I've corrected it. Thanks for the heads up.
Melissa Cunliffe says
I follow the recipe, exactly as written, and it came up, very soupy!
Emily Kemp says
I've never made fondue with broth before...I need to try this it looks so delicious!
BRENNA s says
This says 8 cups of cheese. I don't think my fondue pot is that large (I think its a standard size but that seems like a lot). Is this correct or did it mean 8 oz of cheese?
Kadee says
Hey Brenna,
You are correct - there is a type here. I've corrected the recipe card.