Aged Cheddar And Pilsner Fondue Recipe

Name: Aged Cheddar And Pilsner Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Aged Cheddar and Pilsner Fondue; 1 pound aged cheddar cheese, shredded (the older the cheese, the better!); 1 tablespoon cornstarch, slightly rounded; 1 pinch chili powder; 1 pinch paprika; 1 pinch cayenne; 1 1/2 teaspoons mustard powder; 2 tablespoons butter; 2 cloves of garlic, peeled and minced; 1 medium shallot, minced (or a small onion); 1 cup pilsner or favorite ale; 2 teaspoons Worcestershire sauce (or to taste); 1 pinch Kosher salt and fresh ground pepper, to taste; Dipping Suggestions; 2 apples, sliced into wedges; 1 teaspoon lemon juice; 3 spicy sausage links; 1 loaf of day old sourdough, cut into cubes; 1 bunch of asparagus; 1 bunch of broccoli; 1 pound potatoes; 1 head of cauliflower; 4 to 5 shallots

Servings: persons

Aged Cheddar and Pilsner Fondue
1 pound aged cheddar cheese, shredded (the older the cheese, the better!)
1 tablespoon cornstarch, slightly rounded
1 pinch chili powder
1 pinch paprika
1 pinch cayenne
1 1/2 teaspoons mustard powder
2 tablespoons butter
2 cloves of garlic, peeled and minced
1 medium shallot, minced (or a small onion)
1 cup pilsner or favorite ale
2 teaspoons Worcestershire sauce (or to taste)
1 pinch Kosher salt and fresh ground pepper, to taste
Dipping Suggestions
2 apples, sliced into wedges
1 teaspoon lemon juice
3 spicy sausage links
1 loaf of day old sourdough, cut into cubes
1 bunch of asparagus
1 bunch of broccoli
1 pound potatoes
1 head of cauliflower
4 to 5 shallots

1
Toss shredded cheddar in cornstarch, chili powder, paprika, cayenne, and mustard powder set aside.
2
Heat butter in frying pan, then saute garlic and shallots for 5 minutes. Be careful they do not brown or burn.
3
Add the pilsner and Worcestershire sauce. Heat until simmering.
4
Add the cheese, a little at a time until it's all melted and stir to combine.
5
Pour mixture into your chosen fondue pot and light according to your manufacturer's instructions.
6
To keep the apples from oxidizing after cutting them, submerge these into water with a teaspoon of lemon juice.
7
Bake or grill your sausage until cooked through, then slice into rounds.
8
Cut your potatoes, broccoli, cauliflower and shallots into large pieces. Leave your asparagus whole, or cut in half. Drizzle them with a small amount of oil and rub them with salt and pepper. Roast these at 375u00b0F until cooked through but not too soft.
9
Toast your sourdough cubes, or leave as is. Serve all of the above warm on a platter with fondue forks.

781

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Aged Cheddar and Pilsner Fondue, 1 pound aged cheddar cheese, shredded (the older the cheese, the better!), 1 tablespoon cornstarch, slightly rounded, 1 pinch chili powder, and more.

Yes, Aged Cheddar And Pilsner Fondue falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Aged Cheddar And Pilsner Fondue

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions