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bread being dipped in white bowl of cheese fondue

Cheddar Cheese Fondue

This fondue recipe made with cheddar cheese is easy to make and perfect for dipping bread, vegetables and fruit.
Course Appetizer
Cuisine Swiss
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 235kcal
Author Ryan Beck


  • 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
  • teaspoon ground nutmeg
  • Dippers (cubes of French bread, apples, pears, peppers, blanched broccoli, etc...)


  • 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.


  • 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.


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