{"id":53108,"date":"2024-10-11T17:12:35","date_gmt":"2024-10-11T21:12:35","guid":{"rendered":"https:\/\/www.thebeertimes.com\/?p=53108"},"modified":"2026-11-05T00:36:35","modified_gmt":"2026-11-05T04:36:35","slug":"beer-cheese-fondue-recipe","status":"publish","type":"post","link":"https:\/\/www.thebeertimes.com\/en\/beer-cheese-fondue-recipe\/","title":{"rendered":"Beer Cheese Fondue: Recipe and Step-by-Step Instructions"},"content":{"rendered":"<div id=\"thebe-3614256696\" class=\"thebe-fuente-preferida-2 thebe-entity-placement\" style=\"margin-bottom: 30px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><a href=\"https:\/\/www.google.com\/preferences\/source?q=thebeertimes.com\" target=\"_blank\" aria-label=\"A\u00f1adir como fuente preferida en google\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg\" alt=\"\"  srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg 638w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1-300x60.jpg 300w\" sizes=\"(max-width: 638px) 100vw, 638px\" width=\"175\" height=\"127\"  style=\"display: inline-block;\" \/><\/a><\/div><p>Cheese fondue is one of the emblematic dishes of Swiss cuisine, originating in Romandy, also known as French-speaking Switzerland.<\/p>\n<figure id=\"attachment_14914\" aria-describedby=\"caption-attachment-14914\" style=\"width: 600px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-14914 size-full\" title=\"Beer cheese fondue\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2019\/06\/Fondue-de-queso-a-la-cerveza.jpg\" alt=\"Beer cheese fondue\" width=\"600\" height=\"315\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2019\/06\/Fondue-de-queso-a-la-cerveza.jpg 600w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2019\/06\/Fondue-de-queso-a-la-cerveza-300x158.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2019\/06\/Fondue-de-queso-a-la-cerveza-114x60.jpg 114w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><figcaption id=\"caption-attachment-14914\" class=\"wp-caption-text\">Beer cheese fondue<\/figcaption><\/figure>\n<p>Its origins are thought to be linked to the custom of shepherds in the Swiss mountains, who heated pieces of old cheese to warm themselves against the harsh weather with a hot meal.<\/p><div id=\"thebe-1157597601\" class=\"thebe-maridaje-sin-rodes thebe-entity-placement\" style=\"margin-bottom: 40px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-45353\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_-187x300.jpg\" alt=\"\" width=\"125\" height=\"200\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_-187x300.jpg 187w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/01\/71vKJFxJDRL._SL1500_.jpg 312w\" sizes=\"auto, (max-width: 125px) 100vw, 125px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/www.amazon.com\/dp\/B0GF4CFJBL\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Maridaje de cerveza y marihuana. La ciencia sensorial para el sommelier moderno<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/www.amazon.com\/dp\/B0GF4CFJBL\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<div id=\"thebe-3656091937\" style=\"margin-bottom: 30px;\" role=\"region\" aria-label=\"Advertisements\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"8775458773\" data-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n\n<h2>How Do You Make Beer Fondue?<\/h2>\n<p>A classic cheese fondue deliciously lifted by the nuances of a stout, which adds a distinctive character you can enjoy in the smooth texture of the cheese and the crunch of the baguette.<\/p>\n<h2 class=\"heading\">Nutrition Information<\/h2>\n<p>Each serving of beer cheese fondue contains approximately 550 kcal, 20 g of carbohydrates, 40 g of fat, 25 g of protein, 0 g of fiber, 1 g of sugars, 100 mg of cholesterol and 500 mg of sodium.<br \/>\n<div id=\"thebe-3475769437\" style=\"margin-bottom: 20px;margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block; text-align:center;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"1179889612\" data-ad-layout=\"in-article\" data-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div><\/p>\n<h2>Beer Cheese Fondue Recipe<\/h2>\n<div class=\"item_row\"><strong>Prep time: <\/strong>30 minutes<\/div>\n<div class=\"item_row\"><strong>Cook time:<\/strong> 15 minutes<\/div>\n<div class=\"item_row\"><strong>Servings: <\/strong>4<\/div>\n<h3>Ingredients<\/h3>\n<ul>\n<li>150 g (5.3 oz) Emmental cheese<\/li>\n<li>150 g (5.3 oz) Gruy\u00e8re cheese<\/li>\n<li>150 ml (about \u2154 cup) stout<\/li>\n<li>1 clove of garlic<\/li>\n<li>1 tablespoon cornstarch<\/li>\n<li>1 baguette, cubed<\/li>\n<li>Pepper<\/li>\n<li>Nutmeg<\/li>\n<\/ul>\n<h3>Instructions<\/h3>\n<ol>\n<li>Peel the garlic, cut it in half and rub the inside of the fondue pot or another suitable pot. Heat the pot over medium heat and add the grated cheeses.<\/li>\n<li>Slowly melt the cheeses, stirring with a wooden spoon as you add the beer, holding back a couple of tablespoons. Dissolve the cornstarch in the reserved beer, add it to the mixture and cook for 3 or 4 more minutes.<\/li>\n<li>Season with pepper and nutmeg to taste. Serve immediately with the previously toasted baguette cubes on the side.<\/li>\n<\/ol>\n<h2>Serving Tips<\/h2>\n<p>Set aside some pieces of toasted baguette and dip them in the mixture, enjoying the best of two of our favorite fermented foods.<\/p><div id=\"thebe-1060637630\" class=\"thebe-libros-amazon thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-43340 aligncenter\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg\" alt=\"Gu\u00eda Pr\u00e1ctica Catar Cerveza Amazon\" width=\"200\" height=\"199\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/3LddZmQ\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Gu\u00eda pr\u00e1ctica para catar cerveza: C\u00f3mo apreciar correctamente todas las cervezas del mundo<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/amzn.to\/3LddZmQ\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<h2>Frequently Asked Questions (FAQ)<\/h2>\n<h3>1. Which beer should I use in a cheese fondue?<\/h3>\n<p>This recipe uses a stout, which gives the cheese mixture a distinctive character. You can try other styles depending on the profile you prefer.<\/p>\n<h3>2. What does the cornstarch do?<\/h3>\n<p>It helps bind and thicken the fondue. It is best to dissolve it first in a little cold beer to keep it from forming lumps.<\/p>\n<h3>3. Which cheeses go in this fondue?<\/h3>\n<p>It uses equal parts grated Emmental and Gruy\u00e8re, which melt slowly as you stir with a wooden spoon.<\/p>\n<h3>4. What do you serve with cheese fondue?<\/h3>\n<p>The classic choice is to serve it right away with cubes of toasted baguette for dipping into the hot mixture.<br \/>\n<script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"FAQPage\",\"mainEntity\":[{\"@type\":\"Question\",\"name\":\"1. 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What do you serve with cheese fondue?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The classic choice is to serve it right away with cubes of toasted baguette for dipping into the hot mixture.\"}}]}<\/script><\/p>\n<div id=\"thebe-3515634642\" class=\"thebe-maridaje-cerveza-marihuana thebe-entity-placement\" role=\"region\" aria-label=\"Advertisements\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-49643\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-300x300.jpg\" alt=\"\" width=\"200\" height=\"200\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/09\/Maridaje-de-Cerveza-y-queso-profesional.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/4qHemVH\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Maridaje de cerveza y queso profesional. Ciencia, t\u00e9cnica y sinergia sensorial<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ffd100; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div><h2>Recommended<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.thebeertimes.com\/en\/beer-and-cheese-pairing-guide\/\">Beer and Cheese Pairing Guide: Everything You Need to Know to Get Started<\/a><\/li>\n<li><a href=\"https:\/\/www.thebeertimes.com\/en\/beer-crepes-recipe\/\">How to Make Beer Crepes: Recipe and Step-by-Step Instructions<\/a><\/li>\n<\/ul>\n<p><script type=\"application\/ld+json\">{\"@context\":\"https:\/\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Beer Cheese Fondue: Recipe and Step-by-Step Instructions\",\"image\":{\"@type\":\"ImageObject\",\"url\":\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2019\/06\/Fondue-de-queso-a-la-cerveza.jpg\",\"width\":600,\"height\":315},\"author\":{\"@type\":\"Person\",\"name\":\"Carlos Uhart M.\"},\"description\":\"Cheese fondue is one of the emblematic dishes of Swiss cuisine, originating in Romandy, also known as French-speaking Switzerland. 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Serve immediately with the previously toasted baguette cubes on the side.\"}]}<\/script><\/p>\n<div id=\"thebe-3984430307\" class=\"thebe-multiplex-final thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\" role=\"region\" aria-label=\"Advertisements\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><insclass=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" data-ad-slot=\"2413980541\" data-ad-format=\"autorelaxed\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Cheese fondue is one of the emblematic dishes of Swiss cuisine, originating in Romandy, also known as French-speaking Switzerland. Here it is made with stout.<\/p>\n","protected":false},"author":1,"featured_media":14914,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wpai_generated_summary":"","footnotes":""},"categories":[21155],"tags":[21181,21182,21180,22742],"class_list":["post-53108","post","type-post","status-publish","format-standard","has-post-thumbnail","category-recipes","tag-cooking-with-beer","tag-gastronomy","tag-recipes","tag-switzerland-en"],"_links":{"self":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/53108","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/comments?post=53108"}],"version-history":[{"count":1,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/53108\/revisions"}],"predecessor-version":[{"id":53109,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/53108\/revisions\/53109"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/media\/14914"}],"wp:attachment":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/media?parent=53108"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/categories?post=53108"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/tags?post=53108"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}