Cheddar and Beer Fondue

  • Author: Serena Ball, MS, RD


  • 1 1/2 tablespoon cornstarch
  • 1 1/2 tablespoon cold water
  • 1 cup Irish lager beer
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 6 ounces light Cheddar, grated (about 1 1/2 cups)
  • 6 ounces Cheddar, grated (about 1 1/2 cups)
  • Pinch grated nutmeg
  • Accompaniments: Fennel (blanched for 1.5 minutes in boiling water,) pears, crusty bread, radishes, cooked potatoes


  1. In a small bowl, mix together water and cornstarch with a fork.
  2. In saucepan, add cornstarch mixture and beer; whisk until smooth. Add garlic and bay leaves. Place on heat and bring to simmer. Continue whisking for 1 minute until thick. Remove from heat.
  3. Add cheese and whisk just until cheese is melted and smooth. Discard bay leaf and transfer mixture to fondue pot or place saucepan on warming tray. Sprinkle with nutmeg.
  4. Serve with accompaniments.