Beer-and-Cheese Fondue

Helles-style lager, a flavorful but light style of beer popular in Switzerland, will add character to this fondue without overwhelming it, the way a darker brew might.  Spaten and Paulaner are two widely available examples. 

Beer-and-Cheese Fondue Recipe

Beer-and-Cheese Fondue

4 oz. Emmentaler cheese, shredded

4 oz. Gruyere cheese, shredded

1 Tbsp. cornstarch

1 clove garlic, peeled

¾ cup lager-style beer

1 ½ tsp. lemon juice

Pinch nutmeg

Cubes of baguette and whole grain bread for dipping

Place cheese in a zipper-lock bag with cornstarch and shake to distribute cornstarch.

Cut garlic clove in half and rub against bottom and sides of a heavy nonstick saucepan.  Add beer and lemon juice to pan and heat over low until liquid comes to a simmer.  Slowly add cheese, a small handful at a time, stirring constantly.  Stir in nutmeg.

Keep stirring until cheese is melted, smooth and just starting to bubble.  Let it boil, stirring  for 2 minutes.  Place pot on trivet and serve immediately directly from hot pot, rewarming on stovetop as necessary.  Or transfer to a fondue pot to keep warm, stirring occasionally as you dip.       

Makes 2 servings

(Recipe for Beer-and-Cheese Fondue recipe was in Newsday, February 7, 2013.)

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