Appetizers / Snacks
Belgian Beer-Cheese Fondue
Beer and cheese go together like pb&j (think beer-cheese soup). With that in mind, swap the traditional wine in fondue for a Belgian beer instead.
Simple to make, with few ingredients, quality counts when making fondue. To ensure the best results, choose cheese and beer that you would want to eat or drink on their own. And don’t worry about what kind of Belgian beer to use — any style will work. See the tip below if you need help choosing a style.
Then enjoy this hot, gooey Beer-Cheese Fondue with classic dippers like apple slices, kielbasa, and bread cubes.
Prepare a bevy of beer fondues for your next party featuring your favorite Belgian brews. It’s as simple as swapping one beer for another in the base recipe.
Introducing: Belgian Beers
• BLONDE OR GOLDEN ALES This crisp-tasting, bright yellow to golden-colored beer is fruity, spicy, light- to medium-bodied, with moderate bitterness.
• STRONG OR DARK ALES These strong ales are moderately sweet and malty with a low-to-moderate amount of bitterness.
• KRIEK (CHERRY) LAMBIC is a great beer to use in fondue as it’s a nod to the kirsch (cherry liqueur) that’s traditional in fondue.
Toss together Gouda, Emmental, and cornstarch.
Heat beer and garlic in a saucepan over medium until simmering.
Stir in cheeses a handful at a time, letting each addition melt fully before adding the next. When all the cheese has been added and is melted, stir in lemon juice, honey, Dijon, and whole-grain mustard; season with salt.
Transfer fondue to a warm fondue pot and serve immediately with classic dippers like apple slices, kielbasa, and bread cubes.
% Daily Value*
Total Fat 16g 24%
Saturated Fat 10g 50%
Cholesterol 62mg 20%
Sodium 315mg 13%
Carbs 7g 2%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.