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  • Prep
    15 min
  • Total
    15 min
  • Servings

Easy Cheddar And Beer Fondue

Perfect on chilly days, this cheese and beer fondue recipe is prepared in no time at all. The secret? A little touch of Dijon mustard, which blends in perfectly with the creaminess of our Old Cheddar Cheese and the tartness of the beer. Great with boiled potatoes, al dente vegetables, and marinated onions.


  • 1/2 clove garlic
  • 250 mL (1 cup) of red ale beer
  • 15 mL (1 tbsp) of bourbon
  • 2 mL (1/2 tsp) of Dijon mustard
  • 454 g (1 lb) of Armstrong Old Cheddar Cheese, grated
  • 15 mL (1 tbsp) of cornstarch
  • Black pepper


  1. Rub the cut side of the garlic clove all over the inside of a fondue pot. Place the pot over medium heat. Add the red ale beer, bourbon, and mustard, and stir to combine. Bring to a simmer.
  2. Meanwhile, in a mixing bowl, combine the grated Armstrong Old Cheddar Cheese, cornstarch, and a generous amount of black pepper. When the beer mixture is simmering, lower the heat, and add the grated cheese one-third at a time, whisking until the mixture is fully smooth before adding more.
  3. Once all the cheese is incorporated, transfer the fondue pot to its stand. Serve with bread cubes, boiled potatoes, and steamed vegetables.
  4. Find out how to utilize our Cheddar cheeses in our article; Cheddar for any occasions.

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