How to Make Cheese Fondue
Step #2: Add the garlic to the fondue pot and let it simmer for one minute. Beer cheese fondue can be paired with a wide range of dippables, from bread and vegetables to meats and apples, making it a perfect dish for gatherings, allowing guests to enjoy a variety of taste experiences. I love the act of gathering around a pot of warm, melted cheese encourages conversation and a shared dining experience. Despite its sophisticated flavor profile, beer cheese fondue is relatively easy to prepare, requiring only a few ingredients and simple kitchen equipment.
Breads: Enhance your Beer Cheese Fondue experience with a variety of breads. Ideal choices include French, sourdough, rye, pumpernickel, multigrain, brioche, whole wheat, olive bread, focaccia, honey and herb, Irish soda, ciabatta, challah, and Naan bread. Breads with nuts and dried fruits also complement the fondue. To prevent crumbling, use bread cubes and lightly toast them. Pretzels: Soft pretzels, like our Rustic Soft Pretzels, are excellent when cut into pieces. For hard pretzels, opt for thick, long varieties for durability and ease of dipping. Crackers and Chips: Thick wheat or multigrain crackers work well as do thick chips like kettle cooked potato chips or thick tortilla chips. Fruits: Some fresh fruit goes really well with this beer cheese fondue. Sliced green or red apples work well, with Granny Smith apples being one of our favorites. You should also consider sliced pears and seedless red or green grapes. Some dried fruit is good too, try dried apricots or dried figs. Meats and Seafood: Options like grilled steak, meatballs, cooked ham, and poached chicken or duck breast are particularly delicious when topped with melted cheese. For those who enjoy a bit of spice, cured meats such as beef jerky, chorizo, kielbasa, pepperoni, prosciutto, salami, sausage, miniature smoked sausages, and soppressata can add an exciting flavor to your fondue party. Additionally, cooked seafood options like crab, scallops, shrimp, and lobster offer a delightful taste experience when paired with fondue. Pasta: Do you love macaroni and cheese? Of course you do, I mean, who doesn’t! Then, why not dip some pasta in cheese? You will want to pick a large pasta shape with nooks and crannies to help hold onto that delicious cheese like farfalle, fusilli, rigatoni, shells, etc. Vegetables: Cheese fondue can dip a wide range of vegetables, whether raw, steamed, or roasted. Options include artichoke hearts, asparagus, baby potatoes, bell peppers, broccoli florets, Brussels sprouts, carrots, cauliflower, celery, cherry tomatoes, curried carrot and cauliflower pickles, dill pickles, fennel spears, fingerling potatoes, green beans, jalapenos, mini sweet peppers, mushrooms, pearl onions, radishes, red onions, sweet gherkins, yellow squash, zucchini pickles, and various pickled vegetables.
Step #3: Add the mustard powder and stir it in. Step #8: Turn down the fondue heat to low. To reheat, gently warm the fondue over low heat, stirring constantly to prevent separation and ensure a smooth consistency. If the fondue is too thick upon reheating, you can thin it with a small amount of beer or milk.
