Beer and Cheese Fondue

Yield: 6 servings


  • 9 oz. grated Colby or Monterey Jack cheese
  • 8 oz. grated Gruy√®re cheese
  • 8 oz. Velveeta cheese, cubed
  • 2 1/4 tbsp flour
  • 1 can (12 oz.) beer
  • 1 1/2 tsp powdered mustard
  • Dippers
    • French bread, cubed
    • Grape tomatoes
    • Bell peppers, cut into strips
    • Broccoli florets
    • Asparagus


  1. In a bowl, toss together the grated cheeses, Velveeta, and flour.
  2. In a medium saucepan, bring the beer to a simmer.
  3. Over medium heat, add the cheese in batches, stirring while it melts.
  4. Add the powdered mustard and stir together.
  5. Serve hot with the dippers.  We use an electric burner on the table to keep it warm during the meal.
Adapted from The Fondue Bible.  It's a great book and I strongly recommend it.