Published Apr 2nd
Prep 10m Cook 15m Additional - Ready In 25m
Servings 6 servings Calories 332

Unbelievable cheese fondue that will disappear in a minute! Serve with cubes of French bread.

Recipe Ingredients

  • 8 ounces shredded sharp Cheddar cheese
  • 8 ounces shredded Swiss cheese
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 clove garlic, halved
  • 1 (12 fluid ounce) can or bottle beer
  • 1 dash hot pepper sauce (such as Tabasco®)

Cooking Directions

  1. 1 Combine Cheddar cheese, Swiss cheese, flour, salt, and black pepper in a bowl.
  2. 2 Rub cut side of garlic clove around bottom and sides of fondue pot.
  3. 3 Pour beer into fondue pot and slowly bring to a simmer over medium-low heat, about 5 minutes.
  4. 4 Gradually stir cheese mixture into beer, adding small amounts at a time, until cheese is melted and blended, 10 to 15 minutes.
  5. 5 Stir hot pepper sauce into cheese mixture.

Nutrition Facts

  • Calories 332
  • Carbohydrate 6.8 g
  • Cholesterol 74.5 mg
  • Fat 23.1 g
  • Fiber 0.1 g
  • Protein 20.2 g
  • Saturated Fat 14.7 g
  • Sodium 504.7 mg
  • Sugar 0.7 g

Chef's Notes

If mixture gets too thick, reheat and/or add a little more beer.


  1. Tweaked the recipe a bit due to limited options in the fridge. Used a can of colors light with medium cheddar and a Mexican cheese blend. It didn't seem to be as think and cheesy as I wanted so i added a little bit of cornstarch and a lot more cheese. Not only did my - Read more ...
  2. Worked perfectly the key to avoid clumping is to add the cheese mixture a little bit at a time while constantly whisking. We left out the hot pepper sauce as the kids were eating it as well and still tasted very good.
  3. I just added minced garlic to the pot, but otherwise made this as instructed. It was a hit with the crowd of visitors! We will make this again and again. Thanks for a great and easy recipe!
  4. FINALLY! A recipe that doesn't clump up and yet has a good swiss taste. We used Cache brand extra sharp cheese and some expensive swiss. We have been doing fondue every Christmas Eve for 19 years and never gave up on finding a recipe! We used Coors Light and 1 -2 teaspoons of tabasco sauce - Read more ...
  5. First time making fondue and this was an easy recipe. Make sure to let the beer simmer a little until the foam is almost gone and stirred the whole time while slowly adding the cheese. We used this to dip steak and bread it was great. Now I will try more ambitious recipes in the - Read more ...
  6. Perfect recipe!
  7. this may have been a case of too many cooks causing trouble but this recipe really didn't work for us. We tried it with cheddar/jack cheese and that may have been the issue but the cheese never melted all the way. It ended up really gloppy and no combination of more cheese more beer more - Read more ...
  8. Delicious! And no problems at all:)
  9. I boiled a can of bud select, let it simmer till the foam was going away, then switched heat to low and added a bunch of shredded cheddar and gruyere. Man gruyere is expensive, but the processed gruyere doesn't work, you have to get the real deal. I added the 2T flour, a little salt, - Read more ...
  10. This was wonderful! The beer smelled awful when first beginning to heat it but once the cheese was added it became super fragrant. We had to stir it continuously for almost 10 more minutes than we were supposed to because the cheese was not thickening like we wanted it. Served with cauliflower and french bread.

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