Cheese Fondue

Yodler’s Cheese Fondue

Wes Fryer
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Course Main Course


  • Fondue Pot
  • Fondue Forks


  • 1 tablespoon melted butter
  • 1 ½ tablespoons cornstarch
  • teaspoon paprika
  • ½ teaspoon dry mustard
  • 1 cup beer room temperature
  • 1 lb. grated Monterey Jack cheese
  • 2 loaves of French bread (cut into bite size pieces the day before, put out on a cookie sheet and allow to dry out / harden)


  • Combine beer, corn starch and paprika and stir till smooth. Add beer, cook over low heat, stirring until thickened. Add cheese, stirring until melted.
  • This is an easy and versatile fondue, and good served for Christmas brunch, anytime of day or for a midnight snack. Kids especially love it with apples and sausage dippers. Add a 4 ounce can of diced green chilies for a snappy change.
  • (We like to double this recipe, make sure you cut French bread in square pieces early, giving time for it to dry out a little so it goes on fondue forks easier. Sometimes it helps to lightly toast the cut chunks of bread on a cookie sheet in the oven at 350° for about 10 minutes.)



Original recipe by Sheryl Metzler of Colorado Springs, Colorado.
Shared by Angie Fryer.
Keyword cheese, holiday
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