German Cheddar and Beer Fondue

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Guilty Pleasure

Rated: 4 stars out of 5Rate itRead users' reviews (72)

Cook Time:
12 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 12 min
Total:: 22 min

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Ingredients

1 sack, 10 ounces, 2 1/2 cups, shredded sharp Cheddar, available on dairy aisle
1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded
1 rounded tablespoon all-purpose flour
1 cup German lager beer
2 tablespoons spicy brown mustard
A few drops hot sauce
A few drops Worcestershire sauce

For Serving:

1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or brot,
1 package mini party franks (recommended: Boars Head)
1 head cauliflower, separated into florets
1 small jar mini Gherkin pickles, drained
1 small jar pickled onions, available on vegetable aisle
1 small, round loaf rye, pumpernickel or sour dough bread, cubed

Directions

Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.

In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.

In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 tablespoon butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread.

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Comments & Reviews

recipe German Cheddar and Beer Fondue
Sheila Hillerse, Germany, CO 03-15-2010
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Just an FYI on German Cheddar
Rated: 5 stars out of 5

There is no such thing as German Cheddar. In fact the Germans believe orange cheese is somewhat of an abomination. There is... also a huge void of cheddar snacks or cheddar dishes in Germany. ALL cheddar cheese in Germany is imported so that should tell you alot since they produce over 400 different varities in country. The bread in the picture however looks very German.Read more
recipe German Cheddar and Beer Fondue
Kristel Salt Lake City, UT 01-01-2010
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Too much mustard
Rated: 3 stars out of 5

This would have been good if I didn't put the mustard in it. The mustard over-powered the flavor of the cheeses. All I... could taste was mustard. Read more
recipe German Cheddar and Beer Fondue
Lynn Gambrills, MD 12-31-2009
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Taste Great! Cheese mix a problem
Rated: 4 stars out of 5

I loved the taste of this...my problem was that I couldn't get access to gruyere, my store ran out on New Year's Eve! So I... subbed in Gouda...and I think that was my problem. Because my cheeses never quite mixed in with the beer. There was always a liquidy surface to it...don't know if it was the cheese or what...I used the 2 1/2 cups of sharp cheddar, 1 cup of a beer one of the other reviewers said worked well, but the cheese mixture never became a well mixed liquid. Any thoughts from anyone? Was it the gouda? Lynn in MDRead more
recipe German Cheddar and Beer Fondue
Melissa Overland Park, KS 12-21-2009
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Yummy!
Rated: 5 stars out of 5

This is the first time I have ever made fondue and it was great and really easy. I followed the directions and did not have... any of the problems some other reviews have. Based off of some comments, I used less dijon that the recipe calls for and then tasted it - it is easier to add more than to take away - but the flavor was a great compliment and I probably added more dijon because I loved the flavor. This is a really good "starter" fondue recipe because who doesn't love cheddar and beer?Read more
recipe German Cheddar and Beer Fondue
Alyssa goleta , CA 11-30-2009
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Pretty Good!
Rated: 4 stars out of 5

Sort of made this on a date night. We skipped the Worcestershire sauce because I am a vegetarian and don't eat anchovies and... it still had plenty of flavor. I was scared about the mustard after all the comments and used about a teaspoon and couldn't really taste it. I think 1 tablespoon would be perfect. For the most part it was really good we ate it with apples, bread, green beans, carrots, broccoli, and potatoes. No problems with clumping until it started to cool so we would heat it and stir it again. Only one problem was that it seemed to get saltier and saltier, maybe it was just the cheese I used?Read more
recipe German Cheddar and Beer Fondue
Xuan Tampa, FL 11-06-2009
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Delicious!! Try this recipe!
Rated: 5 stars out of 5

I made this fondue for an Oktoberfest party and everyone loved it! I changed the cheese a little though...I used good cheese... (from Publix) and it was wonderful! I think you have to have fresh grated cheese to get a smooth wonderful texture and taste. I used 10 oz. of Emmenthaler and 10 oz. of Kerrygold Irish Dubliner Cheddar Cheese (This cheese is white but the flavor is spectacular!). I used Amberbach beer and grey poupon dijon mustard. I had so many compliments. I also used a sourdough bread loaf from Publix and lightly toasted it so that it would dip properly. Enjoy!!Read more