Fondue…oh how I love thee. This has to be one of my favorite meals ever. Cheese is one of my favorite foods so it should come as no surprise that I have fondue every chance I can. We can’t always go to the Melting Pot so there are some nights where we have ‘Fondue Night’ at our house. I came across Steamy Kitchen’s recipe for Aged Cheddar & Guinness Fondue and figured I’d give it a try. I really love aged cheddar and I can sit and eat it on some crackers for who knows how long. I’m always up to try a new recipe and this recipe was next on my list.
- 1 lb good aged cheddar, grated
- 2 ½ tbs all-purpose flour
- 8 oz. Guinness stout + more if needed
- 6 tablespoons frozen apple juice concentrate, thawed
- 1 tsp powdered mustard
- 1 tsp finely minced garlic
- 1 tsp Worcestershire sauce
- 2 tsp olive oil
Toss grated cheese with the flour. In your fondue pot over low heat, add 2 teaspoons of olive oil and garlic. Fry until garlic is fragrant, about 30 seconds. Turn heat to medium-high. Add Guinness, apple juice concentrate, Worcestershire sauce and mustard. Bring to boil. Add cheese a little at a time, stirring constantly until fondue is smooth and melted. Thin with more Guinness, if needed throughout the meal. Season with salt and pepper.
I wanted to like this, I really did. But it was difficult. It did take some getting used to. Once I got used to the flavor it was that bad, but the Guinness is not something that I’d use again. I would use a different kind of beer, such as Kirin or Amstel Light. But I loved the aged cheddar. I ended up using a little more than a half pound of Black Diamond 2 year Yellow Cheddar from Canada and about a half pound of Grafton 2 year Reserve Cheddar from the USA. I definitely didn’t skimp on the cheese. I really think a good cheese makes a huge difference.
We only use bread for the dippers. It’s our favorite. We had cubes of french bread, rosemary olive oil bread, and soft pretzel rolls. We’re from Philly so the pretzels are a must! They are so good in the cheese fondue – definitely give it a try.
I used corn starch in place of flour (as I usually do for fondue) and knowing me I used a bit more than 1 teaspoon of garlic. What can I say? I love that stuff! But if you love Guinness beer, you will probably love this fondue. I happen to prefer other types of beer, so this recipe wasn’t very high on my list. If you aren’t a fan of Guinness I would just recommend using a different kind of beer and keeping the rest of the recipe the same.