Cheddar gruyere fondue


  • Prep Time10 mins
  • Total Time25 mins
  • Makes12 servings
Cheddar gruyere fondue

Cheddar-gruyere fondue. (Photo, Maya Visnyei.)

Chatelaine Triple Tested


  • 250-g pkg 1-year white cheddar, finely grated

  • 225-g pkg gruyère, finely grated

  • 5 tbsp all-purpose flour, divided

  • 1 tsp dry mustard

  • 3 tbsp unsalted butter

  • 2 cups IPA beer, at room temperature

  • 2 tsp Worcestershire sauce


  • COMBINE cheeses in a large bowl. Sprinkle with 2 tbsp flour and dry mustard. Toss until well coated.

  • MELT butter in a medium saucepan over medium-high. Sprinkle in remaining 3 tbsp flour. Boil, stirring occasionally with a wooden spoon, until mixture is lightly browned, 2 to 3 min. Gradually pour in beer and Worcestershire sauce, stirring constantly, until mixture starts to come to a boil and is thick, 3 to 4 min. Reduce heat to medium-low. Gradually add cheese, a handful at a time, stirring constantly until cheese melts completely after each addition. Mixture should be thick and very smooth. Scrape into a fondue pot. Serve with bread, apples, potatoes and sausages.

Nutrition (per serving)

Calories 212, Protein 11g, Carbohydrates 4g, Fat 16g, Sodium 204mg.
Good source of Vitamin B12.

ACCOMPANIMENTS Baguette, cut into cubes; apples, sliced into wedges; cooked baby potatoes, halved; cooked or cured sausages, sliced.