Beer-Cheese Fondue

Appetizers / Snacks

Beer-Cheese Fondue

Fondue, anyone? Beer and cheese are a match made in heaven. But a couple things to keep in mind when making this fondue: The Irish Cheddar takes longer to melt compared to Babybel, and if you’re not into citrus beer, a pilsner is another option.


12 servings (3⅓ cups)

Total Time

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Test Kitchen Tip

No turning your back on this recipe; since you’re melting cheese, you don’t want it to break. Just make sure to cook on low heat and keep an eye on the pan.


Toss Cheddar and Babybel with cornstarch to combine.

Heat beer, Dijon, horseradish, Worcestershire, and garlic in a saucepan over medium heat until simmering, whisking to combine. Reduce heat to low.

Add cheese mixture, one third at a time, whisking until smooth before adding more; season with pepper.

Transfer fondue to a fondue pot; serve with desired dippers.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 263

% Daily Value*

Total Fat 20g 30%

Saturated Fat 62g 310%

Cholesterol 59mg 19%

Sodium 490mg 20%

Carbs 3g 1%

Protein 15g

*Percent Daily Values are based on a 2,000 calorie diet.

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