German Cheddar and Beer Fondue

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Hey! This recipe is great! really !! I found a recipe for this in this website, but I don't know may be it's different.But check it!
http://www.recipebuddys.com/

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First, I think the "10 oz." measurement is weight, while the "2 1/2 Cup" measurement is volume.

That said, it seems to me that, with a pound of cheese and 2 1/2 pounds of assorted sausages, this is more like 12 or 14 servings.

You need to be very careful when melting cheese to go slowly and keep stirring, to keep it from turning to glop. Overheating it is the sure path to disaster.

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This was my first time making any fondue. I read the reviews before hand. The amout of cheese called for in the recipe is correct. 10 oz. is 2 1/2 cups and that's what I used. I did only use 1 tsp of spicy brown mustard though. I served grilled sirloin steak, sauteed shrimp, sugar snap peas, whole mushrooms and french bread pieces. Perfect!

For an extra kick, I think you would want to add the amount of spicy brown called for in the recipe if you were going to serve brats, sauasage, etc.

I'll be making this again soon!

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I thought that this recipe was great. Sure, it definitely needed some tweaks and I've found that reading the reviews before starting on a recipe is invaluable. Everyone had mentioned that 2 T of mustard was a little much, so I went with 1/2 t of dry mustard and it was just perfect. I used a very high quality sharp Irish cheddar and a Gruyere that was recommended in the store. I used to live in NY, so I guess I'm kind of a "food snob", but you really do need to use high-quality cheeses for this recipe to work correctly. Make sure to coat the cheese well with the flour and always, always stir in the figure-8 fashion and you will get a creamy consistency instead of a gloppy mess. I also ended up using a little more beer (and more cheese than it called for to get the fondue to the consistency I wanted. We used a Blue Moon Ale and it was a perfect compliment to the other flavors. Continue to taste to see what other seasoning is needed. We went with some tabasco and a few other seasonings. I also minced some garlic, rubbed the inside of the pan with it and added it to the fondue. I'm a garlic nut, and think everything is better with it! We cut up a crusty sourdough loaf, some gala apples and served it with a salad. We'll definitely be making this recipe again.

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I don't know what the people did wrong who had poor results with this. We followed the recipe exactly, adding a total of about 15-16 oz. of cheddar and gruyere to 1 cup of (in our case stout. DELISH! We served it with steamed broccoli, bread, and apple pieces and each was very yummy. The cheese is rather spendy, so I can see why it would be disappointing if it didn't turn out, but again, we had wonderful results following the recipe exactly.

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Don't know what I did wrong. Followed the recipe as written. Ended up with a horrible sticky, gloppy ball of mess!! JUST AWFUL! Waste of time and money.

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This recipe is Delish!! and so easy to make, I used the pumpernickel bread, bratwurst, cauliflower and potatoes. so good I passed the recipe on to my fondue loving friends..

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I will be making this recipe tonight, but just realized that there is an error with the measurements for the cheddar cheese. The recipe calls for 10oz, 2 1/2 cups of cheddar cheese. However, 2 1/2 cups would really be 20oz, not 10oz. Don't make the same mistake that I almost did. Maybe this is the cause for some of the reviews saying that the recipe is bland.

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Everytime I make fondue, I wonder why I don't do it more often. It's delicious, really easy and it makes dinner just more "interactive" for everyone. This was great (in fact, the first batch ran out so quickly, I had to go in a make another one, good thing it only takes a few minutes. HOWEVER, just by watching the show, I knew that 2 tablespoons of mustard was way too much. So I would tell anyone thinking about making this to start with a small amount of mustard first, then add to your taste, because you can't take it out once it's in there. I used only about a teaspoon and it turned out great (I've learned the hard way about adding too much mustard in the past. Also make sure to use a GOOD beer because the flavor is most definitely there (in a good way, but only if it's a good beer. But except for tweeking the mustard quantity, this is a great recipe and I will certainly make it again.

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This is an awesome change from the wine fondues. Try this, you will like it!!