Beer & Pretzel Cheese Fondue

  • Cook Time
  • Prep Time
  • 6Servings


  • 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


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.

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.

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.