Swiss Beer Fondue
Get ready to elevate your next gathering with Swiss Beer Fondue, a rich and flavorful twist on the classic Swiss dish that's perfect for sharing. This recipe combines creamy Gruyère and Emmental cheeses with the malty depth of your favorite lager or ale, creating a silky, tangy fondue base. Infused with garlic, a hint of nutmeg, and a touch of lemon juice for brightness, it’s the ultimate crowd-pleaser for cozy evenings. Serve this decadent dip with crusty French baguette cubes and an assortment of fresh, blanched vegetables like broccoli and carrots for a satisfying and interactive meal. Ready in just 30 minutes, this warm and cheesy delight will quickly become your go-to for entertaining or indulging at home. Perfect for fans of Swiss cuisine, cheese lovers, and anyone looking for a fun, delicious feast!
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Recipe Information
Ingredients
- 400 grams Gruyère cheese
- 200 grams Emmental cheese
- 250 milliliters Beer (lager or ale, not too bitter)
- 1 whole Garlic clove
- 1 tablespoon Cornstarch
- 1 tablespoon Lemon juice
- 0.5 teaspoon Nutmeg
- 0.5 teaspoon Ground white pepper
- 1 loaf French baguette or crusty bread
- 300 grams Vegetables for dipping (e.g., broccoli, carrots, or cauliflower)
Instructions
Grate the Gruyère and Emmental cheeses into a large bowl and set aside.
Peel the garlic clove and rub the interior of a heavy-bottomed fondue pot or medium saucepan with it to infuse it with garlic flavor. Discard the garlic clove afterward.
In the fondue pot or saucepan, heat the beer over medium heat until it starts to gently simmer, but do not let it boil.
In a small bowl, mix the cornstarch with the lemon juice until dissolved, creating a slurry.
Slowly add the grated cheeses to the simmering beer, one handful at a time, stirring constantly with a wooden spoon in a figure-eight motion to prevent sticking and ensure smooth melting.
Once all the cheese has melted and the mixture is smooth, stir in the cornstarch-lemon slurry. Cook for another 2–3 minutes to thicken slightly.
Season the fondue with nutmeg and ground white pepper to taste.
Serve immediately by placing the fondue pot over a low flame or warming base. Provide cubes of crusty bread and blanched vegetables for dipping.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 20.7 g | 104% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1182 mg | 51% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 4.6 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1539 mg | 118% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 479 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
