Cheese fondu is such a fun experience to have, especially with kids. I remember going to a fondu place with a friend for her birthday as kids, thinking it’s the coolest thing ever.
As an adult, you find out how expensive it is, especially with kids who don’t eat much. but what’s even better is that you can make it at home for the dame price if not less and still have a wonderful experience with just your family or with friends included.
I made mine with beer but you can leave it out and even use dairy free cheese to make your own fondu. They’re so creamy and smooth, with a hint of the beer without feeling like you’ll get tipsy or drunk. It’s a very clean crisp taste.
Prep: 15 min
Cook: 30 min
Servings: 6 people
Ingredients
- 3 pieces bacon, diced into small cubes
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour,, (1:1 Gluten free flour works as well)
- 1 cup lager beer
- ½ cup whole milk
- 2 cups shredded white cheddar cheese (about 8 oz)
- 1 cup shredded sharp yellow cheddar (about 4 oz)
- 4 ounces cream cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tablespoon freshly chopped chives
Dipping Sides (Optional)
- soft pretzels or soft pretzel bites
- kielbasa sausage, grilled and sliced into 1/2 inch pieces
- sturdy corn chips
- baguette slices
Instructions
Crisp up bacon: In a medium sized cast iron pan, add diced bacon pieces over medium heat and stir until crispy. Remove and reserve, discard the bacon fat.
Make the roux: In the same pan over medium heat add flour and unsalted butter. Using a whisk, stir to combine the two ingredients. Once the butter is completely melted continue to stir frequently for three minutes to activate the roux. *See chef’s note below regarding the roux.
Add liquids: Add the beer, stir, and let the beer simmer for 2 minutes (stir often). Be sure the heat is adjusted so that there is enough to be simmering the beer. After 2 minutes add the milk and continue to simmer for an additional 2 minutes.
Add cheese: Add in the cream cheese and shredded cheeses and reduce the heat to low. Stir. The cheese will melt and combine after 2 minutes.
Add flavor: Now add the remaining ingredients: Dijon, Worcestershire, and chives, and stir again.
Top with bacon and serve: Add reserved bacon over the top of the cheese sauce and serve immediately or transfer to a fondue or warming pot to stay warm and melted. Dip with fresh pretzels, corn chips, and grilled sausage.
Notes
About the Roux: You don’t want to brown the roux for this dish. The ideal state of the roux is to look like it is slowly simmering together but not browning. Adjust the heat down (or up) as needed for a golden roux that is slightly bubbling, which is why we start on medium heat. The roux will activate with the liquids and as the liquids simmer, this will create the thickening.
