Gouda Beer Fondue

Gouda Beer Fondue Recipe: A Delicious Twist on Traditional Cheese Fondue

This Gouda Beer Fondue Is the Perfect Appetizer for Your Next Get Together. If you’re looking for the ultimate appetizer to serve at your next get-together, look no further than this gooey, cheesy and oh-so-decadent Gouda Beer Fondue recipe. With only four ingredients (and one of them is beer), this fondue recipe comes together in just minutes and makes for an appetizer that all your guests will be raving about, even days later! Fondue Set

Gouda Beer Fondue makes a great appetizer at any party! Gouda Fondue is an excellent appetizer to serve at your next get together. Serve with Bread Chunks, Apples and Pears. Also goes well with: Soft pretzels, sliced German sausages, pickled garden vegetables, and roasted Brussels sprouts can all be dipped in this oozy cheese sauce for one amusing party.

The history of fondue is a bit cloudy, but it can be assumed that this dish originated in Switzerland. The word fondue actually means to melt. It is thought that some time around the 16th century Swiss cheese makers would offer to dip bread into their cheese and share it with their customers. In the 19th century, as Swiss immigrants made their way to France, they brought their recipe with them. Today, there are many different variations of fondue.

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Gouda Beer Fondue

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Gouda Beer Fondue is an excellent appetizer to serve at your next get together. Serve with Bread Chunks, Apples and Pears. Also goes well with: Soft pretzels, sliced German sausages, pickled garden vegetables, and roasted Brussels sprouts can all be dipped in this oozy cheese sauce for one amusing party.

• Author: Food Network Kitchen
• Prep Time: :10
• Cook Time: :30
• Total Time: :40
• Yield: 8 1x
• Category: Appetizers
• Method: Stove / Oven
• Cuisine: Swiss

Ingredients

Units USM Scale 1/2x1x2x3x4x

• 1 1/2 –pound round loaf crusty bread
• 8 ounces Gouda cheese, shredded
• 8 ounces Swiss Emmentaler cheese, shredded
• 2 tablespoons cornstarch
• One 12-ounce bottle lager beer
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• Kosher salt
• 1 clove garlic, split
• 2 apples, cut into wedges
• 2 ripe pears, cut into wedges

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Instructions

1. Preheat the oven to 350 degrees F.
2. To make the bread bowl, slice off the top 1/4 of the bread with a serrated knife and set aside. Hollow out the loaf by cutting a circle around the inside of the bread leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about a 1-inch border at the bottom of the bowl as well. Cube the bread you removed and set it aside for dipping.
3. Place the bread bowl on a baking sheet and place in the oven until it is heated through and golden on the inside, about 30 minutes.
4. Meanwhile, to make the fondue, combine the Gouda and Emmentaler cheeses with the cornstarch in a medium bowl. Toss with your fingers until the cheese strands are coated.
5. Combine the beer and 1 tablespoon of the lemon juice in a medium non-reactive saucepan over medium heat until it is steaming but not simmering, 2 to 3 minutes. Add the cheese in large handfuls, stirring with a wooden spoon. Continue cooking and stirring until all the cheese is melted, about 5 minutes. Once smooth, stir in the mustard and the remaining 1 tablespoon lemon juice. Season with salt.
6. Remove the bread bowl from the oven and let it cool slightly, about 5 minutes. Rub the inside all over with the cut sides of the garlic clove. Pour the hot fondue into the warm bread bowl. Serve with the apples, pears and the reserved bread cubes .