Cheddar and Beer Fondue


  • 1 lb 1YR Grafton Cheddar, grated
  • ½ lb Adelegger, grated
  • 2 cups Lager beer, room temp.
  • 1 tbsp cornstarch
  • 2 tsp dry mustard
  • 2 oz lemon juice
  • tellicherry black pepper, to taste

Serves 4-6

  • Into a large bowl, add the grated cheeses and the cornstarch/
  • Mix or toss well so that the cheese is coated with the cornstarch.
  • Over a moderately high heat, bring the lager beer to simmer in a large saucepan/pot.
  • Once simmering, reduce heat to moderately low.
  • Add in the cheese a little at a time, stirring* CONSTANTLY.(If there is fat separation in the fondue, whisk in 1-2 teaspoons cornstarch slurry)
  • After the last of the cheese has been added, add in the dry mustard, lemon juice, and peppercorn to the fondue.
  • Continue to stir constantly for 3 minutes.
  • Very carefully, pour the fondue into your fondue pot (set over the burner) and serve immediately.