Beer Cheese Fondue
A creamy combination of Havarti and Gouda cheese along with pale ale and caramelized onions. This is the most decadent beer cheese fondue you’ll ever try and will surely feed your appetite for discovery.
This post has been sponsored by Castello® Cheese. All thoughts and opinions are my own.
If there is anything on this earth that I love more than cheese, I’d love to know what it is.
Why Castello Cheese
-Castello cheese has been offering a large range of creatively crafted cheeses since 1893, meant for indulgent sensations every day.
-Shaw’s offers a great assortment of different Castello cheeses that appeal to varying taste preferences.
-Their Creamy Havarti cheese is soft and, of course, creamy, which is perfect for cheese fondue. It also has a hint of tanginess.
-Their Gouda cheese has a rich, buttery flavor that’s slightly sweet and super smooth. It really stands out in this fondue recipe.
How to Melt Cheese for the Creamiest Consistency
-Melted cheese will have the best, most creamy consistency if it’s at room temperature prior to being melted.
-Avoid using cheese that’s pre-shredded. The cheese melts best if it’s purchased as a block and shredded or sliced at home.
–Avoid aged cheeses. Stay away from hard cheeses like Parmesan. Those won’t melt nearly as well.
-Add the cheese to a warm base gradually. If the liquid is too hot, the fat from the cheese will separate too quickly and the consistency will be grainy or clumpy.
What To Serve With Cheese Fondue
-Cheese Fondue is so versatile and can be served with an assortment of items for dipping, some of which include vegetables (raw or grilled), crackers, crusty artisan bread, and pretzels.
Best Beer for Beer Cheese Fondue
–Pale ale makes a great choice for beer cheese fondue. Red Ale also pairs well with the Gouda and Havarti cheeses in this recipe. Feel free to use a simple light beer as well.
-Avoid beers that are overly bitter.
Can Cheese Fondue Be Reheated?
-Although cheese fondue is best if served immediately, it can be reheated.
-Store it in the refrigerator for up to three days and reheat slowly on the stove top. Make sure to stir it sufficiently to allow it to recombine.
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A creamy combination of Havarti and Gouda cheese along with pale ale and caramelized onions. this is the most decadent beer cheese fondue you’ll ever try!
- 2 Tablespoons unsalted butter
- 1 small yellow onion
- 1 Tbsp all-purpose flour
- 1/4 teaspoon nutmeg
- ½ cup pale ale
- 8 oz. Castello® Havarti Creamy cheese cubed and at room temperature
- 7 oz. Castello® Gouda cheese cubed and at room temperature
- 4 strips bacon cooked and crumbled
- Melt the butter over medium heat in a 1-quart saucepan on the stove or in a fondue pot.
- Dice up the onions, not too finely as they will shrink down.
- Add the onions to the melted butter and heat until caramelized, stirring occasionally. Decrease the heat if needed. Caramelization should take about 20 minutes or so.
- Add the flour to the onions and stir to combine. Cook for one minute, stirring continuously.
Add in the nutmeg, then stir in the beer and let it thicken and reduce for approximately 15 minutes.
- Turn the heat off, and allow the beer base to cool for 5 minutes.
- Gradually add the room temperature cheeses to the pot and let it melt slowly for the best consistency. Use a silicone spatula to stir as it melts.
- Once the cheese is melted and combined, garnish the top with cooked bacon.
- Serve with crusty French bread and enjoy!
Click here to save $2.50 on any Castello cheese at Shaw's!