The conversation starts so innocently with, “What are your plans this week?” Before sensibility, 3 loads of laundry and my mile long to-do list can catch up to my big mouth, I’ve already invited half the neighborhood over for supper. As the “gourmet chef” amongst my friends, it’s been a natural progression over the past few years to just consider my home the free local restaurant. Normally, this is a great thing, as my friends are recipients of recipe testing and my fanciful food experiments. Plus, they bring wine, laughter, cute kids and sometimes even help wash the dishes afterwards.

But it’s getting old.

Husband making fondue. Andrew swiping bread.

It would just be nice to be invited to someone’s house for a change. To not have to plan menu, shop, prep and crazily clean the house 15 minutes before guests arrive. And when I say “clean,” I really mean throw toys in the closet, scootch cracker crumbs under the couch with my feet, swipe the layer of dust on the glass table with my forearm and stash away traces of super convenience foods like Rice-a-Roni, instant ramen and Betty Crocker. You know, items that a gourmet chef would never be caught dead with in her kitchen.

Most of my friends would rather treat us out for dinner occasionally, sparing themselves of the unnecessary stress of entertaining. Maybe it’s the fear factor of what to prepare for someone who cooks and writes about food for a living. Oh but how I long to let my kids mess up their house, spill a little red wine on their cheap ass carpet, ask them difficult math questions while they are orchestrating the final touches of 5 dishes to be served steaming hot simultaneously, and get deliriously drunk and “forget” to help clean the kitchen.

I’m craving nothing fancy schmancy, really. Just a simple, low-maintenance meal like Aged Cheddar & Guinness Fondue. There’s really no cooking involved, and no, I don’t count melting cheese as cooking. There are endless variations of fondue, but the combination of sweet, nutty, aged cheddar and the smooth, espresso-like Guinness is my absolute favorite.

Why This Recipe Rocks:

Who says you need a special occasion to dive into a pot of melted cheese goodness? Not us! This Aged Cheddar & Guinness Fondue is perfect for St. Patrick’s Day, but great for any day really. Here’s why you’ll be coming back to this recipe more than just once a year:

  • Aged Cheddar Goodness: We’re talking quality cheese here. The sharp cheddar cheese practically melts into a pot of gold, to give you a rich, deep flavor that’s just unbeatable.
  • Hello, Guinness: Irish stout beer isn’t just for drinking. When it joins forces with aged cheese, you get a beer cheese fondue that’s SERIOUSLY mind-blowing. It’s like all the Irish pubs got together and blessed this dish.
  • Easy-Peasy: Fondue newbie? Seasoned pro? Doesn’t matter! This recipe couldn’t be more straightforward. Got a saucepan? A stove top? You’re all set. And hey, if you want to go the extra mile, break out that electric fondue pot or crock pot.
  • Versatility is Key: Dip cubes of crusty bread, raw vegetables, or even cocktail links. This fondue is all about dipping your favorites. Broccoli florets, cherry tomatoes, shishito peppers? Bring ’em on.

Ingredients for this Aged Cheddar & Guinness Fondue

  • apples
  • cauliflower florets
  • cubed ham
  • baby carrots
  • baguette (or any bread with lots of crusty crust)
  • pigs-in-blankets

Fondue

  • aged cheddar
  • all-purpose flour
  • Guinness stout
  • apple juice concentrate
  • mustard powder
  • garlic
  • Worcestershire sauce
  • olive oil

How to Make Aged Cheddar & Guinness Fondue

Toast bread:

  • If your bread is day-old, skip this step. Otherwise cut the bread into 1” squares. Turn oven to 250F. Toast bread pieces for 15 minutes. Remove and cool.

Make fondue:

  • 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. Stir cheese mixture and season with salt and black pepper.
  • Arrange bread, vegetables and fruit around the table. Other ideas: broccoli, pigs in blanket (made with lil’ smokies wrapped with crescent roll dough unrolled cut into strips, bake 375F for 12 minutes) , celery, boiled new potatoes, grapes, steamed Brussels sprouts, boiled shrimp.

 

The Secret to the Perfect Fondue Recipe

The secret to a smooth cheese mixture is to toss the flour with the grated cheese before adding it to the fondue pot. This method evenly distributes the flour (which serves as the thickener) and prevents lumpy fondue! The unexpected main ingredient is apple juice concentrate, which balances out the Guinness and aged cheddar beautifully with a hint of sweetness. The acidity also helps create a smooth, creamy cheese. Just a great combo of flavors.

One of our favorite fondue dippers are baby pigs in a blanket. Simple to make – 1 can/tube of crescent dough + Lil’ Smokies baby sausage links. Unroll the dough, cut into strips – wrap each Lil’ Smokie and bake 375F for 10-12 minutes until golden brown.

Aged Cheddar and Guinness Fondue

FAQ:

Can I use a different beer if I don’t have Guinness?

Absolutely! While Guinness adds that classic Irish stout flavor, feel free to experiment with other lager beer or dark beers. Just remember, the beer mixture you choose will nudge the flavor profile in that particular direction.

What if I don’t have an electric fondue pot?

No worries! A regular saucepan on the stove top works just fine. If you want to keep it warm for longer, a slow cooker on a warm setting does the trick too.

Can I make this fondue non-alcoholic?

Of course. For a non-alcoholic version, substitute the beer with a non-alcoholic stout or even a rich, dark broth. You’ll still get that hearty flavor without the alcohol.

How do I prevent the cheese from clumping?

The key is adding the cheese in very small increments and constantly stirring. Also, tossing your cheese with flour or cornstarch before adding it to the pot can help ensure a smooth fondue.

Any tips for leftovers?

If you’ve got fondue leftovers (lucky you!), the remaining cheese reheats well in a sauce pan over low heat. Add a splash of milk or beer to thin it out if needed. Just stir frequently to keep it smooth.

Aged Cheddar & Guinness Fondue Recipe

If you don’t have a fondue pot, just prepare the fondue dip in a medium sized saucepan and bring it to the table hot. You may have to warm the fondue back at the stove a couple of times during the meal. If the cheese gets too thick, thin it out with a little more Guinness. Tossing the grated cheese with flour ensures a smooth, lump-free fondue.
For 4 as main meal or 6 as first course.
Servings 4

Ingredients
  

  • 2 apples, cored & cut into chunks
  • 2 cups cauliflower florets
  • 2 cups lg cubed ham
  • 2 cups baby carrots, each halved
  • 1 baguette (or any bread with lots of crusty crust)
  • pigs-in-blankets

Fondue:

  • 1 pound good aged cheddar, grated
  • 2 2/2 tablespoons all-purpose flour
  • 8 ounces Guinness stout + more if needed
  • 6 tablespoons frozen apple juice concentrate, thawed
  • 1 teaspoon powdered mustard
  • 1 teaspoon finely minced garlic
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons olive oil

Instructions
 

Toast bread:

  • If your bread is day-old, skip this step. Otherwise cut the bread into 1” squares. Turn oven to 250F. Toast bread pieces for 15 minutes. Remove and cool.

Make fondue:

  • 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.
  • Arrange bread, vegetables and fruit around the table. Other ideas: broccoli, pigs in blanket (made with lil’ smokies wrapped with crescent roll dough unrolled cut into strips, bake 375F for 12 minutes) , celery, boiled new potatoes, grapes, steamed Brussels sprouts, boiled shrimp.

Notes

Inspired by - this recipe.
Tried this recipe?Let us know how it was!