CHEDDAR CHEESE FONDUE

Cheddar Beer Fondue



 Cheddar Beer Fondue

This Cheddar Beer Fondue delivers deep savory flavor, a silky-smooth melt, and a bold, malty backbone from beer—perfect for game nights, parties, or cozy gatherings. Using sharp Cheddar + lager or ale ensures intensity without bitterness.

🛒 Ingredients

  • 12 oz (340 g) sharp Cheddar cheese, freshly grated

  • 1 tbsp cornstarch

  • 1 cup beer (lager, pale ale, or amber ale; avoid IPAs)

  • 1 clove garlic, halved

  • 1 tsp Dijon mustard

  • ½ tsp Worcestershire sauce

  • ¼ tsp smoked paprika

  • ¼ tsp dry mustard powder (optional but recommended)

  • Freshly ground black pepper, to taste

  • Salt, if needed

👩‍🍳 Instructions

  1. Prepare the pot
    Rub the inside of a heavy saucepan with the cut garlic clove. Discard garlic.

  2. Heat the beer
    Add beer and warm over medium heat until steaming—do not boil.

  3. Coat the cheese
    Toss grated Cheddar with cornstarch until evenly coated.

  4. Melt the cheese
    Reduce heat to low. Add cheese gradually, stirring constantly in a slow figure-eight motion. Allow each addition to melt fully before adding more.

  5. Season and balance
    Stir in Dijon mustard, Worcestershire, smoked paprika, dry mustard, and black pepper. Taste and adjust salt if needed.

  6. Serve hot
    Transfer to a fondue pot or keep warm on very low heat.

🥖 Perfect Dippers

  • Soft pretzels or pretzel bites

  • Crusty sourdough or rye bread

  • Steamed broccoli or roasted Brussels sprouts

  • Sausages (bratwurst, kielbasa)

  • Roasted potatoes or potato wedges

🔥 Pro Tips for Perfect Fondue

  • Grate your own cheese—pre-shredded cheese contains anti-caking agents that cause graininess

  • Avoid IPAs—too bitter when heated

  • If fondue thickens, whisk in warm beer 1 tbsp at a time

  • Keep heat low and steady at all times

🧠 Flavor Variations

  • Irish Pub Style: Use Irish Cheddar + stout

  • Smoky Ale Fondue: Add ½ tsp liquid smoke or smoked Cheddar

  • Spicy Beer Cheese: Add hot sauce or diced jalapeños

  • Extra Creamy: Stir in 2 tbsp cream cheese at the end

🧊 Make-Ahead & Reheating

  • Refrigerate up to 3 days

  • Reheat gently over low heat, whisking continuously

  • Add a splash of warm beer or milk to loosen

🧾 Nutrition Snapshot (Approx.)

  • Calories: ~310 per serving

  • Protein: 14 g

  • Fat: 24 g

  • Carbs: 6 g


OTHER RECIPES

Ingredients Cheddar Beer Fondue :
  • 1 clove garlic
  • 1 pound sharp cheddar cheese (shredded)
  • 1 tablespoon all-purpose flour
  • 1 1/2 teaspoons ground mustard powder
  • Dash cayenne pepper (or add a dash of hot sauce to the melted mixture)
  • 3/4 cup beer
  • 2 teaspoons Worcestershire sauce
Steps to Make It Cheddar Beer Fondue :

Peel the garlic clove and cut in half. Rub the cut sides over the inside surface of the fondue pot.

In a bowl, combine the cheddar cheese, flour, mustard and ground cayenne; mix to blend thoroughly.

In fondue pot, combine the beer and Worcestershire sauce.

Set temperature at 375 F and heat until bubbling.

Gradually add the cheese mixture while stirring constantly. Cook until the cheese has melted and the mixture is smooth and lump-free, stirring constantly.

Reduce temperature to 200 F to keep warm for serving.

Serve and enjoy the Cheddar Beer Fondue !!

Cheddar Beer Fondue Video :




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Matty's Brie Cheddar Cheese Fondue



Matty's Brie Cheddar Cheese Fondue

⭐ Why You’ll Love It

  • Ultra-creamy texture from Brie

  • Bold, savory depth from sharp Cheddar

  • Easy stovetop method (no special fondue pot required)

  • Ready in under 20 minutes

🛒 Ingredients

  • 8 oz (225 g) Brie cheese, rind removed, cubed

  • 8 oz (225 g) sharp Cheddar cheese, freshly grated

  • 1 cup dry white wine (Sauvignon Blanc or Pinot Grigio work well)

  • 1 tbsp cornstarch

  • 1 clove garlic, halved

  • 1 tsp Dijon mustard

  • ¼ tsp white pepper (or black pepper)

  • Pinch of nutmeg (optional but recommended)

  • Salt, to taste

👩‍🍳 Instructions

  1. Prep the pot
    Rub the inside of a medium saucepan with the cut sides of the garlic clove. Discard garlic.

  2. Heat the wine
    Pour wine into the pan and heat over medium until gently simmering (do not boil).

  3. Coat the cheese
    Toss Brie and Cheddar with cornstarch in a bowl until evenly coated.

  4. Melt the cheese
    Reduce heat to low. Add cheese a handful at a time, stirring constantly in a figure-eight motion until smooth before adding more.

  5. Season
    Stir in Dijon mustard, white pepper, nutmeg, and salt to taste.

  6. Serve immediately
    Transfer to a fondue pot or keep warm over very low heat.

🥖 Best Dippers

  • Crusty baguette cubes

  • Steamed broccoli or cauliflower

  • Apple or pear slices

  • Roasted baby potatoes

  • Pretzels or soft breadsticks

🔥 Pro Tips

  • Low heat is key – high heat will cause grainy fondue

  • If it thickens, add a splash of warm wine

  • For extra depth, add 1–2 tsp brandy or kirsch

🧠 Variations

  • Smoky: Use smoked Cheddar

  • Herb-forward: Add fresh thyme or rosemary

  • Spicy: Stir in a pinch of cayenne or chili flakes


OTHER RECIPES


Cheddar Cheese Fondue Ingredients 

  •  * 2 cloves garlic, crushed 
  •  * 1 cup dry white wine 
  •  * 1/4 cup sherry 
  •  * 1 pound Brie / Cheddar cheese, rind removed and cubed 
  •  * 1 tablespoon cornstarch 
  •  * 1 pinch freshly grated nutmeg 
  •  * salt and white pepper to taste 

  Cheddar Cheese Fondue Instructions 

 1. Rub the garlic all over the inside of your fondue pot, leaving the crushed pieces in the bottom. You can also make fondue in a regular sauce pan and transfer to the fondue pot, but why get two pans all crazy cheesy? Add the white wine and sherry to the pot and heat over medium-low heat. 
 
2. Toss the Cheddar cheese cubes in cornstarch to coat. When the wine is hot, add the cheese. Stir slowly with a wooden spoon at first and then use a whisk. Stir constantly to keep it from scorching on the bottom of the pot. When the cheese has melted, remove it from the heat and grate in a little nutmeg. Season with salt and pepper to taste. The fondue should be smooth and coat a wooden spoon. If it seems to runny, add more cheese. If it is too thick, add a splash more wine --sparingly. 

 3. Prepare your fondue pot base and keep fondue warm over low heat. Get out the good linen napkins and set the table. Cool. Enjoy the Matty's Brie Cheddar Cheese Fondue recipes !!!

Matty's Brie Cheddar Cheese Fondue Video:



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Parmesan Cheese Fondue


Parmesan Cheese Fondue

This luxurious Parmesan fondue is creamy, savory, and aromatic, combining nutty Parmesan, smooth cream, and subtle seasonings for a refined dip that elevates any table. Ideal for holiday gatherings, romantic dinners, or cozy nights in. The slow, gentle melting process ensures a velvety texture that pairs beautifully with breads, vegetables, and roasted snacks.

Ingredients (Serves 4–6)

Cheese & Dairy

  • 2 cups freshly grated Parmesan cheese (Parmigiano-Reggiano preferred for best melting and flavor)

  • 1 cup freshly grated Asiago or Romano cheese (optional, but adds depth and creaminess)

  • 2 tablespoons cornstarch (helps stabilize and thicken the fondue)

  • 1 ½ cups half-and-half (or 1 cup heavy cream + ½ cup milk for richer fondue)

  • ½ cup dry white wine (or use more cream/milk if avoiding alcohol)

Seasonings

  • 1 tablespoon butter

  • 1–2 cloves garlic, minced or smashed

  • ½ teaspoon Dijon mustard (enhances sharpness)

  • ½ teaspoon freshly ground black pepper

  • ¼ teaspoon nutmeg (classic for creamy cheese dishes)

  • Salt, to taste (use sparingly, Parmesan is salty)

Optional Flavor Enhancers

  • 1 tablespoon lemon juice (adds brightness, helps the cheese melt smoothly)

  • ¼ teaspoon crushed red pepper flakes (for gentle heat)

  • 1 teaspoon Worcestershire sauce

Instructions

1. Prepare the Cheese

Grate all cheese finely (this ensures smooth melting).
Toss the Parmesan and Asiago with the cornstarch in a large bowl.
This prevents clumping and keeps the fondue silky.

2. Start the Flavor Base

In a medium saucepan or fondue pot, melt the butter over medium-low heat.
Add the garlic and sauté gently for 1–2 minutes until fragrant but not browned.
Browning garlic can turn the fondue bitter.

3. Warm the Liquid

Pour in the white wine and half-and-half.
Heat until steaming, just below a simmer.
Avoid boiling — this can cause the cheese to separate later.

4. Add Seasonings

Stir in:

  • Dijon mustard

  • Black pepper

  • Nutmeg

  • Worcestershire (optional)

Let the mixture warm for another 1–2 minutes so the flavors bloom.

5. Melt the Cheese Slowly

Lower the heat to low.
Add the cheese mixture one handful at a time, stirring constantly with a wooden spoon or whisk.

Allow each handful to melt fully before adding the next.

This slow process is essential for achieving a smooth, velvety fondue.

If the sauce seems too thick early on, add a splash of milk.
If it seems too thin at the end, add one more handful of Parmesan.

6. Final Touches

Taste the fondue.
Add lemon juice for brightness or more pepper for depth.
Adjust salt only if necessary — Parmesan has plenty of salt on its own.

7. Serve

Transfer the hot fondue to a pre-warmed fondue pot set over a candle or low flame.

Stir occasionally to keep the cheese from settling or forming a skin.

What to Dip (Expanded List)

Breads & Grains

  • Crusty French bread cubes

  • Sourdough pieces

  • Garlic bread chunks

  • Soft pretzels or pretzel bites

  • Breadsticks

  • Toasted baguette slices

Vegetables

  • Steamed broccoli

  • Cauliflower florets

  • Grilled zucchini

  • Roasted potatoes

  • Cherry tomatoes

  • Bell pepper strips

  • Blanched asparagus

Proteins

  • Grilled chicken bites

  • Cooked Italian sausage slices

  • Shrimp (lightly seasoned)

Fruits & Extras

  • Apple slices (tart apples pair beautifully with Parmesan)

  • Pear slices

  • Grapes

  • Roasted mushrooms

Tips for Perfect Parmesan Fondue

Use Fresh Cheese

Pre-shredded cheese contains anti-caking ingredients that prevent smooth melting.

Keep Heat Low

High heat will cause the cheese to separate or turn grainy.

Add Cheese Slowly

Rushing the melting process results in a gritty texture.

Balance the Sauce

If too thick → add a splash of wine or cream.
If too thin → add more grated Parmesan.

Pairing Ideas

Serve with:

  • A crisp white wine

  • Sparkling water with lemon

  • Charcuterie board items

  • Warm herbs like rosemary or thyme on the side

OTHERS RECIPES

Cheddar Cheese Fondue Ingredients

* 1 1/2 cups milk
* 2 (8 ounce) packages cream cheese, cubed
* 1 1/2 cups grated Parmesan / Cheddar cheese
* 1/2 teaspoon garlic salt
* 1 (1 pound) loaf French bread, cubed

Cheddar Cheese Fondue Instructions

1. First of all in a large saucepan, cook and stir the milk and cream cheese over low heat until cheese is melted. And then stir in Parmesan / Cheddar cheese and garlic salt; cook and stir until heated through. Transfer to a fondue pot or mini slow cooker; keep warm. Serve with bread cubes. Enjoy the fondue !
mattys-brie-cheddar-cheese-fondue

VIDEO:


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FONDUE CHEDDAR CHEESE



FONDUE CHEDDAR CHEESE

A creamy, velvety cheddar cheese fondue made with simple ingredients and perfect for a cozy appetizer, party dip, or fun family fondue night. Cheddar adds sharp flavor, while a touch of acid helps keep the cheese smooth and melty.

Ingredients (Serves 4–6)

  • 2 cups sharp cheddar cheese, shredded

  • 1 cup mild cheddar, shredded (balances sharpness)

  • 1 tablespoon cornstarch

  • 1 cup milk (whole milk works best)

  • ½ cup dry white wine or extra milk

  • 1 tablespoon butter

  • 1–2 teaspoons Dijon mustard

  • 1 teaspoon Worcestershire sauce

  • ¼ teaspoon garlic powder (or 1 clove fresh garlic, minced)

  • ¼ teaspoon onion powder

  • Pinch of cayenne pepper (optional)

  • Salt & black pepper, to taste

Instructions

1. Prepare the Cheese

Shred the cheddar cheeses and toss them with the cornstarch.
This helps prevent clumping and keeps the fondue silky.

2. Warm the Liquid Base

In a medium saucepan or fondue pot over medium heat, warm the milk, white wine, and butter until steaming (not boiling).

3. Add Flavor

Stir in:

  • Dijon mustard

  • Worcestershire sauce

  • Garlic powder

  • Onion powder

  • Cayenne (optional)

Let the mixture heat for 1–2 minutes.

4. Melt the Cheese Slowly

Reduce the heat to low.
Add the cheese a handful at a time, whisking constantly until melted and smooth before adding more.
Take your time — slow melting = smooth fondue.

5. Adjust & Serve

Taste and add salt or pepper as needed.
If too thick, whisk in a splash of milk.
If too thin, add a little more cheese.

Serve immediately in a warm fondue pot, over a candle or low flame.

What to Dip

Breads

  • Cubed French bread

  • Pretzel bites

  • Sourdough chunks

Vegetables

  • Steamed broccoli

  • Cauliflower

  • Baby carrots

  • Bell pepper strips

Proteins / Others

  • Cooked sausage slices

  • Apples

  • Roasted potatoes

Tips for Perfect Cheddar Fondue

  • Use fresh shredded cheese — pre-shredded has anti-caking agents.

  • Keep heat low once cheese is added to prevent graininess.

  • A splash of wine or lemon juice helps keep cheese smooth by adding acidity.

  • Stir constantly while melting.

OTHERS RECIPES

CHEDDAR CHEESE FONDUE INGREDIENTS
  • 3/4 c. beer
  • 2 kinds shredded cheese, Swiss and Cheddar
  • Dash of pepper
  • 1 tsp. dry mustard
  • 1 tsp. Worcestershire sauce
  • 1 tsp. celery salt
  • Dash of garlic powder
CHEDDAR CHEESE FONDUE INSTRUCTIONS

Coat flour over cheddar cheese. Heat all ingredients in fondue. 
The cheddar cheese fondue is ready to serve with fresh vegetables...enjoy it !
cheddar-cheese-fondue-1.

VIDEO:


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CHEDDAR CHEESE FONDUE





CHEDDAR CHEESE FONDUE

🧀 Classic Cheddar Cheese Fondue

Ingredients

  • 2 cups sharp cheddar cheese, shredded

  • 1 cup mild cheddar or Colby Jack (for smoother melt)

  • 1 tablespoon cornstarch

  • 1 cup milk (whole milk preferred)

  • 1 tablespoon butter

  • 1 clove garlic, minced (or rub the pot with a halved clove)

  • ½ teaspoon dry mustard

  • ¼ teaspoon paprika

  • Pinch of cayenne pepper (optional)

  • Salt & pepper to taste

Optional add-ins:

  • 1–2 teaspoons Worcestershire sauce

  • A splash of beer instead of some milk (for pub-style flavor)

Instructions

1. Prep the Cheese

Toss the shredded cheese with 1 tablespoon cornstarch to prevent clumping.

2. Build the Base

In a saucepan or fondue pot:

  1. Melt the butter over medium-low heat.

  2. Add garlic and cook 30 seconds until fragrant.

  3. Pour in the milk and warm until just starting to steam (don’t boil).

3. Melt the Cheese

Reduce heat to low.

Add the cheese slowly, a handful at a time, stirring gently in a figure-8 motion until fully melted and smooth.

4. Season

Stir in:

  • Dry mustard

  • Paprika

  • Cayenne

  • Salt & black pepper

  • (Optional) Worcestershire sauce

Taste and adjust seasoning.

Serving Ideas

Dip with:

  • Cubed baguette or pretzel bread

  • Apple slices

  • Soft vegetables (broccoli, cauliflower, carrots)

  • Sausage slices

  • Roasted potatoes

  • Crackers or tortilla chips

Fondue Tips

  • Keep heat low to prevent grainy cheese.

  • If too thick → add a splash of warm milk.

  • If too thin → mix ½ tsp cornstarch with a little milk and whisk in.

  • Stir gently — vigorous whisking can break it.


OTHER RECIPES

CHEDDAR CHEESE FONDUE INGREDIENTS
  • 1/4 c. butter
  • 1/4 c. flour
  • 2 c. milk
  • 1/2 tsp. salt
  • Dash pepper
  • 1/2 tsp. garlic powder
  • 1/4 c. sliced green onion
  • 2 1/2 c. Wisconsin sharp Cheddar cheese
CHEDDAR CHEESE FONDUE INSTRUCTIONS
Shred the cheese and set aside. With the butter, flour, milk, salt and pepper, make your white sauce. Now add the green onion and cheddar cheese, stirring until the cheese is melted. Serve in a fondue pot, with a low flame under it, or another vessel so as to keep the fondue hot. With fondue forks, dip chunks of crusty bread in it. the cheddar cheese fondue is ready to serve...enjoy it !

VIDEO:


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