German Cheddar and Beer Fondue

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I love anything to do with cheese. And this was very amazing!

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Has anyone tried this recipe with cut-up soft pretzels? That would be get-out-of-town yummo!

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My husband I searched for an easy cheese fondue receipe. I was looking for one that looked simple. This was a very easy receipe and it was to die for. The only thing I did not use was the brown mustard. I used regular mustard instead. My husband and I will for sure make this again and again.

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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.

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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.

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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 MD

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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?

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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?

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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!!

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This fondue sounds really good,but I don't like beer. Can you suggest an substatute.