Beer Cheese Fondue with Bacon
Serves 4
30 mins prep
10 mins cook
40 mins total
This beer cheese fondue is a rustic take on my popular classic Swiss Fondue recipe. I tweak it into a more rustic version with beer, Cambozola cheese, onion, and crisp, smoky bacon.
Growing up in Germany, my mom often made beer cheese fondue on Christmas Eve or New Year's Eve. My sister and I were in charge of cutting up the loaf of rustic bread to dip in the melted cheese and getting the other dippers ready.
It brings back the best memories and we have continued this tradition since moving to the United States.
Medium dice the bacon and small dice the shallot. Add the diced bacon to a medium-sized skillet and cook (with no added oil or butter) until almost crisp.
Add in the shallot and cook for 2 more minutes.
Transfer onto a plate covered with paper towels, so the grease can get soaked up.
50 grams bacon½ shallotGrate your hard cheeses. In a small bowl, coat the grated cheese with cornstarch. Cut off the rind of the Cambozola, cut into pieces and set aside.
375 grams cheese15 grams cornstarchCut one clove of garlic in half longways. Use it it to rub the inside of the fondue pot, then discard.
Use the other 2 cloves, put them through my garlic press, and add them when adding in the Kirschwasser (cherry brandy) at the end.
1 ½ garlic clovesAdd the beer and lemon juice to the cold fondue pot and bring to a gentle simmer.
If using the enameled pot, it's important to add the beer before warming the pot, otherwise you could risk the enamel coating cracking due to thermal shock.
187 ½ milliliters beer¾ Tablespoons lemon juiceGradually stir the cheese into the simmering liquid (melting the cheese gradually encourages a smooth fondue).
Once all the cheese has melted into a smooth mixture, stir in Kirschwasser, mustard and nutmeg. Lastly, stir in the sautéed bacon and shallot and serve tableside placed on the warmer.
1 Tablespoons Kirschwasser½ Tablespoon German mustard¼ teaspoon ground nutmegPick up dippers with fondue forks, dip, swirl and enjoy with wine or beer and shots of Kirschwasser for anyone losing their dippers in the cheese. I like serving my fondue with a light green salad.
