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Cheesy Beer

Cheesy Beer


We don’t want to be cheesy, but… you have got to try this fondue! It goes well with our tortilla chips, pretzels, corn chips or rippled chips.


  • 1 lb mild Gruyère cheese, grated (4 cups)
  • 2 tbsp cornstarch
  • 1 clove garlic, halved
  • 1 cup Pilsner-style beer
  • 1 tsp Dijon mustard
  • Pinch cayenne pepper


  1. Toss cheese with cornstarch; set aside. Rub inside of fondue pot with garlic clove; discard. Pour in beer.
  2. In saucepan, bring beer to simmer over medium heat; reduce heat to medium-low (beer should be at a low simmer). Add cheese, a small handful at a time, stirring with wooden spoon in zigzag pattern (this will help prevent cheese from forming a ball).
  3. Cook, stirring with wooden spoon, for 2 to 3 minutes or until cheese is melted and just starts to bubble; stir in mustard and cayenne. Transfer to fondue warmer. Serve with pretzels, tortilla chips, carrots, tomatoes, pickles and onions.
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