Sharp cheddar cheese gives this fondue a delicious tangy flavor, perfect for dipping bread, pretzels, and veggies.
Sharp cheddar cheese gives this fondue a delicious tangy flavor, perfect for dipping bread, pretzels, and veggies.
Sharp cheddar cheese gives this fondue a delicious tangy flavor, perfect for dipping bread, pretzels, and veggies.
- Carbohydrate 41.520630750501 g
- Cholesterol 42.7901616313675 mg
- Fat 14.7813900615573 g
- Fiber 11.9093331305186 g
- Protein 14.9781902941705 g
- Saturated Fat 8.76140465836955 g
- Serving Size 1 1 Serving (557g)
- Sodium 272.158441615262 mg
- Sugar 29.6112976199824 g
- Trans Fat 1.383692639979 g
- Calories 303 calories
Step-by-step
- In a medium saucepan, melt cheese spread and beer over medium heat until melted
- Add shredded cheese, stirring constantly until boiling
- Stir in Worcestershire sauce and mustard
- Serve hot with bread cubes, pretzels and veggies
Swapping the traditional pale ale for a dry cider alters the baseline acidity and shifts the final flavor profile toward a sharper fruitiness. Temperature control remains the primary hazard when combining processed cheese spread and aged cheddar. Excessive heat causes milk solids to break down, leaving a gritty emulsion and separated fat pools. Keep the medium saucepan at a gentle simmer, never a rolling boil, while melting the 12 ounces of cheese spread into the 7 ounces of beer. Constant stirring with a silicone spatula prevents scorching along the bottom curve of the pan. Adding the 2 cups of shredded sharp cheddar gradually prevents sudden temperature drops that stall the melting process. Stir continuously until the mixture reaches a smooth, bubbling state, indicating the starches have hydrated properly. Incorporating the 2 teaspoons of spicy mustard and 1 teaspoon of Worcestershire sauce at the end balances the richness of the dairy. Reheating leftovers requires low heat and a splash of liquid to reconstitute the sauce within a three-day storage window.
