- 8 ounces Emmentaler cheese, shredded
- 8 ounces Gruyere cheese, shredded
- 2 tablespoons cornstarch
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground white pepper, or to taste
- 16 fluid ounces beer
- 1 1/2 teaspoons Dijon mustard
- 1 baguette, sliced or torn into chunky 1-inch pieces
- Toss Emmentaler cheese, Gruyere cheese, cornstarch, salt, and pepper together in a large bowl.
- Pour beer into a heavy pot over medium-low heat; bring to a simmer until gently warmed, about 5 minutes.
- Stir cheese mixture into simmering beer in small amounts, assuring each addition melts fully into the mixture and that the mixture has returned to a simmer before adding the next batch, 10 to 15 minutes total.
- Stir mustard into the cheese mixture and remove pot from heat. Taste fondue and adjust seasonings to taste. Pour fondue into a fondue dish. Serve with the baguette.
05/06/2018
recipepes.com
The Best Swiss Cheese and Beer Fondue, recipe
PT15M
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5
455 calories
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