Soft pretzels, sliced German sausages, pickled garden vegetables, and roasted Brussels sprouts can all be dipped in this oozy cheese sauce for one amusing wintertime party. Swiss Alpine-style cheeses are the best choice for fondue, given their earthy, robust flavor and excellent melting quality. Substitute any easy-melting cheese for the Comté found in this recipe. Raclette, San Geronimo, Emmentaler, Maxx Extra, Irish Cheddar, Fontina, and Roomkaas Gouda are all delicious choices, and can be blended for a more complex flavor.


    1 cup pilsner-style beer (We recommend Lagunitas Pils)

    1 lb Comté, shredded

    1 tbsp cornstarch

    2 tsp Dijon mustard

    Dash of Worcestershire sauce

    Pinch of paprika


Bring the beer to a boil over medium-high heat in a fondue pot or a medium heavy saucepan. Reduce the heat to medium-low so the beer is gently simmering.

Toss the Comté with the cornstarch in a medium bowl. Add the cheese mixture to the beer one large handful at a time, stirring the cheese in a figure-eight pattern until completely melted before adding more. Stir in the mustard, Worcestershire sauce, and paprika, and season with salt. Serve immediately. The fondue can be refrigerated, covered, for up to 2 days and then rewarmed over medium-low heat, stirring in a figure-eight pattern, until the cheese is melted and hot.

Recipe by Andrea Slonecker, courtesy of