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.
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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
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.
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.
No. If you don't want to use beer, you can replace it with a cup of chicken or beef broth.
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.
Technically no, although it makes life much easier. You can make it in a slow cooker or double boiler if you don't have one.
As far as fondue pots, if you are looking for an electric one, this Cuisinart is perfect. As far as a more traditional one, which I prefer, Swissmar is a great option.
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 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.
Other Appetizer Recipes
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Cheddar Cheese Fondue
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.
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!
Ryan says
Glad you enjoyed it!