Mature cheddar cheese fondue with brown beer

For a deliciously sociable meal try Frank Bordoni's tasty cheese fondue, flavoured with brown Belgian beer
By Frank Bordoni
Mature cheddar cheese fondue with brown beer
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 1 clove garlic, halved
  • 350 ml Belgian brown beer
  • 1 tsp lemon juice
  • 1 pinches dry mustard
  • 600 g mature farmhouse cheddar cheese
  • 3 tsp cornflour
  • 1 crusty white bread


1. Rub the inside of a cast iron or earthenware fondue pot with the cut side of a clove of garlic 2. Chop up the garlic and put it in a heavy based pot. 3. Add the beer, lemon juice, mustard and Cheddar and stir well. 4. Mix the cornflour with a little water or beer and add to the mixture. 5. Heat it gently on the hob, stirring all the time, until it starts to bubble, and all the cheese is melted and silky smooth. 6. This is a good time to adjust the thickness of the fondue, if it's not to your liking. If it's too runny, dissolve another teaspoon of cornflour in a little beer or water and stir like mad as you pour it in. If it's too thick, add another glug of beer and again stir like mad. 7. Light the candle or burner under your fondue set. Transfer the warm cheese mixture to the fondue pot. 8. To eat, tear off a chunk of bread, spear it with a fondue fork and dip the bread into the cheese mixture. Make sure you stir the pot a few times with your chunk of bread before you eat it.

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