| Updated by Ryan 4 Comments
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This cheddar cheese fondue recipe is easy to make and perfect for dipping bread, vegetables and fruit. You can't go wrong with this at a party.
I'm a sucker for fondue - from a classic cheese fondue to dark chocolate fondue.
But my favorite cheese by far is sharp cheddar cheese. I just love the flavor and use it in everything. So I figured I should use it as the main ingredient in a cheese fondue as opposed to the more traditional Swiss cheese.
My love of fondue all started at The Melting Pot. I'm sure like most people, that is where they were introduced to it. I'll be honest though, while I enjoyed cooking my own chicken and you can never go wrong with chocolate, my favorite part of the meal was the cheese fondue.
I honestly probably had every version they offered over the years. But my two go-tos where cheddar and Swiss. Since I already have a Swiss version on my site, it was about time to introduce my own cheddar cheese fondue recipe.
Jump to:
- Ingredient Notes
- Step-by-Step Photos
- FAQs
- Pro Tips/Recipe Notes
- Other Appetizer Recipes
- Cheddar Cheese Fondue
Ingredient Notes
- Beer -you want a light beer as you don't want to get too much flavor from it, but use one you would be willing to drink.
- Cheese - the combination of good sharp cheddar cheese and Emmental cheese makes for a great tasting but melty cheddar cheese fondue recipe.
- Cornstarch -important in helping thicken the fondue as it cooks.
Step-by-Step Photos
Rub pot with cut sides of garlic and discard. Bring beer to simmer and gradually add cheese coated with cornstarch, stirring in a zigzag patter.
Continue to add cheese until melted and creamy, but do not let boil. Stir in the remaining ingredients and simmer, for 5 minutes or until thickened.
FAQs
What is the Best Cheese for Fondue?
It is important to use good, quality cheese. DO NOT use pre-shredded cheese. Buy a block and shred it yourself.
This fondue recipe uses a combination of cheddar for flavor and Emmental for that meltiness you expect.
What is the Best Beer?
For this specific cheddar fondue, you just want a light beer like National Bohemian that doesn't add much flavor. The cheese is the star here. If you want a beer cheese fondue, then use your favorite IPA.
Do I Have to Use Beer?
No. If you don't want to use beer, you can replace it with a cup of chicken or beef broth.
What are the Best Dipping Options for Fondue?
It's really your call on what to dip but the best dippers are crusty bread, fruits like apples and pears and vegetables like broccoli, cauliflower and carrots.
Do I Need a Fondue Pot?
Pro Tips/Recipe Notes
- Use quality cheese:it will be more expensive but worth it as fondue is all about the cheese and what you choose will impact the final product.
- Grate the cheese:to get a smooth fondue that melts well, you need to grate the cheese, not chop. If you are feeling lazy, you can use the grater blade of yourfood processor.
- Add cheese slowly:you can't just add cheese all at once or it won't melt and will form clumps. It's important to stir in a zigzag pattern as well to prevent clumping.
Other Appetizer Recipes
- Beer Cheese Dip
- Pepperoni Bread
- White Bean Hummus
- Chicken Fajita Nachos
If you’ve tried this cheddar cheese fondue recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow meonFacebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Print Recipe
5 from 30 votes
Cheddar Cheese Fondue
This fondue recipe made with cheddar cheese is easy to make and perfect for dipping bread, vegetables and fruit.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Appetizer
Cuisine: Swiss
Servings: 8
Calories: 235kcal
Author: Ryan Beck
Ingredients
- 1 garlic clove, halved crosswise
- 1 cup light beer
- 3 cups sharp cheddar cheese, grated
- 1 cups Emmental cheese, grated
- 2 tablespoon cornstarch
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dry mustard
- ⅛ teaspoon ground nutmeg
- Dippers (cubes of French bread, apples, pears, peppers, blanched broccoli, etc...)
Instructions
Rub inside of heavy pot or saucepan with cut sides of garlic, then discard the garlic. Add beer and bring to a simmer over moderate heat.
Coat the grated cheese with the cornstarch. Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern to prevent cheese from balling up. Do this until cheese is just melted and creamy, but do not let boil.
Stir in the Worcestershire sauce, dry mustard and ground nutmeg. Bring fondue to a simmer and cook, stirring, until thickened, about 5-8 minutes. Do not overcook or fondue will get stringy. Transfer to a fondue pot set over a flame.
Notes
- Use quality cheese: it will be more expensive but worth it as fondue is all about the cheese and what you choose will impact the final product.
- Grate the cheese: to get a smooth fondue that melts well, you need to grate the cheese, not chop. If you are feeling lazy, you can use the grater blade of your food processor.
- Add cheese slowly: you can't just add cheese all at once or it won't melt and will form clumps. It's important to stir in a zigzag pattern as well to prevent clumping.
Nutrition
Serving: 1serving | Calories: 235kcal | Carbohydrates: 4g | Protein: 14g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 45mg | Sodium: 362mg | Potassium: 7mg | Fiber: 0g | Sugar: 0g
Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!
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Reader Interactions
Comments
Wendy says
Made this for a progressive dinner for New Years Eve and it was a HUGE hit!! Served with steamed little potatoes, rotini pasta, fried mushrooms, steamed broccoli and the surprising favorite PEARS!! This recipe is rich, creamy, and delicious!Reply
Ryan says
Glad you enjoyed it!
Reply
Jenny says
This was a huge hit. Will make again.Reply
Ryan says
It's a favorite this time of year!
Reply
