German Cheddar and Beer Fondue

Rachael Ray

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Guilty Pleasure

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (79)

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Average Rating:

Total Reviews: 79

Showing 1-10 of 79

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  • on March 12, 2012

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    Was great will make again.

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  • on November 05, 2011

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    This was a big hit t=with the fondue-foodies at my table. Per other reviewers, I cut the amount of mustard in half and it worked out just fine!

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  • on October 04, 2011

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    This is my absolute favorite fondue recipe! I do add a little bit of minced garlic to the beer as it boils. Great recipe!

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  • on July 24, 2011

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    I used white cheddar cheese and used black pepper and a little nutmeg and this was delicious. My husband loved it. This will be a repeat recipe for sure.

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  • on April 13, 2011

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    I made this for a Halloween party years ago - it was a big hit! I'll definitely make it again next fall.

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  • on April 07, 2011

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    Yummy!

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  • on February 15, 2011

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    We loved the cheddar and Guyere combo. It tasted great & we dipped Auntie Annes pretzel sticks, little smokies, and steamed asparagus in ours. Kids loved it too. We did have to start it on the stove first and it was not thickening up so we added a little bit more flour a little at a time and it turned out great. We did not add the mustard at the end because I didn't think the kids would like it.

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  • on February 06, 2011

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    This is a keeper! The flavors of the Cheddar and Gruyere blend very well. Because I typically use corn starch (vice flour in my fondues, I subbed that out, with great results. Served with slices of homemade brats and AB's soft pretzels. Based on previous reviews, I cut down on the amount of mustard. If the color of orange cheddar is off-putting (now due to added coloring, previously from the amount of beta-carotene in a cow's diet, there are many wonderful white Cheddars out there.

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  • on December 25, 2010

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    Delicious. I made it for my family for the past five consecutive holidays, and it tis now a family tradition. P.S., add a little extra wine (abt. 2 tbl for a creamier consistency.

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  • on December 24, 2010

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    Very yummy, very easy. Thanks Rachel Ray!

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