I love fondue — I mean, who doesn’t like dipping things into melted cheese with skewers?  In high school I went fondue hopping for my 15th birthday and have an awesome 70’s green fondue pot.  Hunter and I were talking about how we didn’t want to go out for Valentine’s Day and I realized we should have a fondue night instead!  After talking about fondue with the girls, Michelle mentioned a cheese fondue she made and loved, so I got the recipe to try it out…

Michelle’s Cheese Fondue


  • 2 cloves garlic
  • 1/2 C beer
  • 1 block Gruyere cheese
  • 1 block sharp white cheddar cheese
  • ~1T Flour
  • 1 T Whole grain dijon mustard
  • Bread, green apple, and other dippers

Straight from Michelle, in her own words (because they are just awesome instructions)…

“So mince like 2 cloves of garlic. Pour like 1/2 cup of beer in a sauce pan and add the garlic. Let it warm up. I just buy a thing of Gruyere and a sharp white cheddar. Grate them both and mix a little flour into the cheese which will thicken the fondue a little. Add the cheese handfuls at a time and mix until it melts. Then add another handful. When all cheese is melted mix in like a tablespoon of whole grain Dijon mustard. Then serve with a baguette and a sliced green apple.

If it’s too thick… Always add more beer!”



Results: Cheese, beer, and bread — I knew I’d like it, but I loved this recipe!  We ate our fondue with a side of bread, apples and steak, and were full quicker than I imagined.  I didn’t quite use all of the cheese, but came close.  I also added worchestershire sauce and salt and pepper to the mix for good measure.


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