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Beer and Pretzel Cheese Fondue

Beer and Pretzel Cheese Fondue

by 2 people

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Makes: 6 servings

Prep: 5 mins

Cook: 10 mins

Ingredients
  • 1 clove garlic, peeled and halved
  • 1 cup flavored German beer (such as Bock)
  • 1 tablespoon dijon mustard
  • 1 pound white cheddar cheese (about 6 cups)
  • 2 tablespoons cornstarch
  • 1 tablespoon kirsch or brandy
  • salt and pepper
  • Freshly grated nutmet
  • Hard or soft pretzels broken into pieces
Directions
  1. Rub the inside of a heavy pot or dutch oven with the cut side of the garlic. Add beer and mustard and bring to a simmer over medium heat.
  2. In a bowl, toss the cheese with the cornstarch. Working in 3 batches, gradually stir the cheese mixture into the beer until melted. Pour in the kirsch and cook, stirring occasionally, until the mixture is gently bubbling, about 2 minutes; season.
  3. Serve immediately from the dutch oven or transfer to a fondue pot. Top with grated nutmeg to taste. Serve with hard or soft pretzels broken into pieces.