The main content

German Cheddar and Beer Fondue


  • 1 sack shredded sharp cheddar cheese, available on dairy aisle (10 ounces or 2 1/2 cups)

  • 1/4-1/3 pound Gruyère cheese, shredded (4-6 ounces)

  • 1 rounded tablespoon all-purpose flour

  • 1 cup German lager beer

  • 2 tablespoons spicy brown mustard

  • A few drops of hot sauce

  • A few drops of Worcestershire sauce

For serving:

  • 1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or brot,

  • 1 package mini party franks such as Boars Head brand

  • 1 head cauliflower, separated into florets

  • 1 small jar mini Gherkin pickles, drained

  • 1 small jar pickled onions, available on vegetable aisle

  • 1 small, round loaf rye, pumpernickel or sourdough bread, cubed


Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce.

Transfer fondue to warm fondue pot.

In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2-3 minutes, drain and arrange around the fondue pot.

In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 tablespoon butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread.