Aged Cheddar and Beer Fondue
PAIRS WITH: Oktoberfest
Serves 6

  • 1 pound aged cheddar cheese, shredded (the older the cheese, the better!)
  • 1 tablespoon cornstarch, slightly rounded
  • Big pinch chili powder
  • Big pinch paprika
  • Big pinch cayenne
  • 1 1/2 teaspoons mustard powder
  • 2 tablespoons butter
  • 2 cloves of garlic, peeled and minced
  • 1 medium shallot, minced (or a small onion)
  • 1 cup Goose Oktoberfest
  • 2 teaspoons Worcestershire sauce (or to taste)
  • Kosher salt and fresh ground pepper, to taste

Toss the shredded cheddar in the cornstarch, chili powder, paprika, cayenne, and mustard powder and set aside.

Heat butter in frying pan, then sauté the garlic and shallots for 5 minutes. Be careful that they do not brown or burn.

Add the beer and Worcestershire sauce. Heat until simmering.

Add the cheese, a little at a time, until it's all melted and stir to combine.

Pour mixture into your chosen fondue pot and light according to your manufacturer's instructions.

Dipping Suggestions

  • 2 apples, sliced into wedges
  • 1 teaspoon lemon juice
  • 3 spicy sausage links
  • 1 loaf of day old sourdough, cut into cubes
  • 1 bunch of asparagus
  • 1 bunch of broccoli
  • 1 pound potatoes
  • 1 head of cauliflower
  • 4 to 5 shallots
  • Olive oil, as needed

To keep the apples from oxidizing after cutting them, submerge these into water with a teaspoon of lemon juice.

Bake or grill the sausage until cooked through, then slice into rounds.

Toast the sourdough cubes, or leave as is.

Leave your asparagus whole, or cut in half. Cut the broccoli, potatoes, cauliflower, and shallots into large pieces. Drizzle them all with a small amount of oil and rub them with salt and pepper. Roast these at 375°F until cooked through, but not too soft.

Serve all of the above warm on a platter with fondue forks.