Cheddar gruyere fondue

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10 min


25 min

* PLUS Serves: 12


  • 1 250-g pkg PC 1-Year Old Canadian White Cheddar Cheese , finely grated
  • 1 225-g pkg Gruyere , finely grated
  • 5 tbsp all-purpose flour , divided
  • 1 tsp dry mustard
  • 3 tbsp unsalted butter
  • 2 cups PC IPA beer , at room temperature
  • 2 tsp Worchestershire sauce


  • 1 baguette , cut into cubes
  • apples , sliced into wedges
  • cooked baby potatoes , halved
  • cooked or cured sausages , sliced


  • COMBINE cheeses in a large bowl. Sprinkle with 2 tbsp flour and dry mustard. Toss until well coated.
  • MELT butter in a medium saucepan over medium-high. Sprinkle in remaining 3 tbsp flour. Boil, stirring occasionally with a wooden spoon, until mixture is lightly browned, 2 to 3 min. Gradually pour in beer and Worcestershire sauce, stirring constantly, until mixture starts to come to a boil and is thick, 3 to 4 min. Reduce heat to medium-low. Gradually add cheese, a handful at a time, stirring constantly until cheese melts
    completely after each addition. Mixture should be thick and very smooth. Scrape into a fondue pot. Serve with bread, apples, potatoes and sausages.

Nutrition (per serving)

  • Calories
  • 212,
  • Protein
  • 11 g,
  • Carbohydrates
  • 4 g,
  • Fat
  • 16 g,
  • Sodium
  • 204 mg.
  • Good source of
  • Vitamin B12

Baguette, cut into cubes; apples, sliced into wedges; cooked baby potatoes, halved; cooked or cured sausages, sliced.

Watch below for instructions on how to make cheddar gruyere fondue.