Fondue with Beer and Swiss Cheese

Name: Fondue with Beer and Swiss Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 200g Gruyère cheese, shredded; 200g Emmental cheese, shredded; 200ml beer (your favorite lager); 1 garlic clove, halved; 1 tablespoon cornstarch; 1 tablespoon lemon juice; Fresh bread cubes, for dipping; Vegetables, for dipping (optional)

Highlighted under: Global Flavors

I absolutely love making fondue, especially when it involves rich, melty cheese paired with a hint of beer. The combination is incredible! It’s perfect for gatherings or cozy nights in, where everyone can dip their favorite bread or veggies into a warm pot. The Swiss cheese melts beautifully—it's creamy and flavorful, elevating the whole experience. Plus, the addition of beer adds a unique twist that makes the dish so much more interesting. With just a few ingredients and some simple steps, you'll create a fantastic centerpiece for any get-together!

Created by

Felicity Grant

Last updated on 2026-01-13T05:25:12.764Z

One of my fondest memories is gathering with friends around a bubbling pot of fondue. The combination of cheese and beer creates a depth of flavor that's hard to resist. I remember the first time I tried it; the taste was unlike any other, with a hint of bitterness from the beer balancing perfectly with the creaminess of the Swiss cheese.

To ensure the best results, I found that using a mix of Gruyère and Emmental Swiss cheeses brings complexity to the flavor. Don't forget to stir continuously as it melts to get that perfectly smooth consistency. Trust me, the effort is absolutely worth it!

        Why You Will Love This Recipe
        Rich, decadent flavor with a unique beer twist
Perfectly gooey texture that invites dipping
A fun, interactive dish for gatherings

      

Crafting the Perfect Fondue Base

The foundation of an exceptional fondue lies in the cheese selection. Gruyère and Emmental cheeses are traditional choices, offering both nutty sweetness and a smooth melt. Gruyère is known for its rich, creamy flavor, while Emmental provides a slightly tangy contrast. For a personalized touch, consider experimenting with additional cheeses like Fontina or even a bit of sharp cheddar for an intriguing twist. Just ensure that any additional cheese blends smoothly with the base; you want a harmonious texture and flavor.

Another critical element of your fondue is the beer. A lighter lager allows the cheese’s creaminess to shine without overwhelming its flavors. However, feel free to experiment with darker beers or even a hoppy IPA for a more pronounced bitterness. Keep in mind that the bitterness can impact the overall taste, so balance it with a bit of lemon juice for acidity. My favorite moment is when the beer begins to simmer, releasing its aroma and mingling beautifully with the melting cheese.

Dipping and Pairing Suggestions

When it comes to dippers, traditional choices like crusty baguette or sourdough bread are perfect as they hold up well against the gooey texture of melted cheese. You can also get creative with a variety of accompaniments; consider roasted or grilled vegetables such as bell peppers, zucchini, or asparagus, which add a lovely charred flavor. I love using blanched broccoli florets or even apple slices for a sweet contrast—these surprisingly pair deliciously with the salty cheese blend.

If you’re planning to serve a crowd, consider setting up a fondue bar with a selection of dippers so guests can personalize their experience. Don't forget to provide longer forks or skewers to keep fingers out of the cheese! For added flair, sprinkle some fresh herbs like chives or parsley over the finished fondue for a pop of color that complements the rich cheese.

Ingredients

Fondue Ingredients

200g Gruyère cheese, shredded
200g Emmental cheese, shredded
200ml beer (your favorite lager)
1 garlic clove, halved
1 tablespoon cornstarch
1 tablespoon lemon juice
Fresh bread cubes, for dipping
Vegetables, for dipping (optional)

Instructions

Prepare the Pot

Rub the inside of a fondue pot with the halved garlic clove. This adds a nice aroma to the cheese.

Melt the Cheese

In a mixing bowl, toss the shredded Gruyère and Emmental with cornstarch. Gradually add the beer to the pot over medium heat, and when it begins to simmer, slowly combine the cheese mixture, stirring continuously until melted and smooth.

Add Lemon Juice

Once the cheese is melted, stir in the lemon juice. This helps to enhance the flavor and keep the texture creamy.

Serve and Enjoy

Keep the fondue warm over low heat. Serve with fresh bread cubes and optional vegetables. Enjoy dipping!

Pro Tips

For an extra depth of flavor, experiment with different types of beer. A stout or amber ale can add unique notes to your fondue. Also, make sure to keep stirring while melting the cheese to avoid any lumps. If it gets too thick, a splash of beer can help to loosen it up.

Tips for Successful Fondue

Maintaining the right temperature is vital for successful fondue. Keep the pot over low heat to avoid burning the cheese, stirring often. If you notice the cheese thickening too much, a splash of beer can help restore its creamy consistency. Conversely, if it seems too thin, allow it to cook a few minutes more until it reaches the desired gooey texture.

If you find the cheese isn't melting smoothly, it may be due to the type or amount of cornstarch used. A helpful tip is to ensure even coating of the cornstarch over the cheese before mixing it into the beer. Too little cornstarch can cause the mixture to separate, while too much may create an overly thick texture. Adjust accordingly for the best consistency.

Storing and Reheating Fondue

Leftover fondue can be stored in an airtight container in the refrigerator for up to three days. When reheating, return it to a fondue pot or stovetop over low heat. If the consistency has thickened, include a splash of beer or warm water and stir continuously until smooth. Avoid reheating in the microwave as this can cause the cheese to become grainy and unpleasant.

If you’re planning a gathering and want to prepare in advance, pre-shred the cheese and mix it with cornstarch the day before. Keep it in the refrigerator, and when ready to serve the fondue, simply follow the melting steps. This makes hosting much smoother, as you can focus on enjoying time with guests instead of last-minute prep.

Questions About Recipes

→ What cheese is best for fondue?

A mix of Gruyère and Emmental cheeses works perfectly for fondue, providing a great balance of flavor and creaminess.

→ Can I use any type of beer?

Yes, any lager or ale can be used, but avoid very strong beers as they may overpower the cheese flavor.

→ How do I reheat leftover fondue?

To reheat, place the fondue pot over low heat and stir continuously. Adding a little bit of beer can help restore the consistency.

→ What can I dip in the fondue?

Fresh bread cubes are classic, but you can also dip blanched vegetables, fruits like apple slices, or cooked shrimp for variety.