Cheesy Beer Fondue

Fondue is a cheesy, gooey treat loved by millions of cheese fans around the world. Despite its reputation as a decadent party food, it was originally born out of sheer necessity. Mountain-dwelling families in Switzerland ate it as a survival staple during the long, harsh Alpine winters. The word fondue is French for “to melt.” The Swiss families had no access to fresh foods for many months at a time during the snowy season, so they had to do the best they could with the cheeses and breads they had stocked up on earlier in the year. PAIR THIS WITH: Homemade soft pretzel bites Although the bread was stale and the cheese very aged, they found that by melting the cheese with wine and seasonings, they could create a delicious, hearty fireside meal. Thank goodness for the creative and practical Swiss! Nowadays, fondue is a fabulous party dish that’s been popular since it hit American kitchens in the 1960s and ’70s. More than just something to eat, fondue is an experience—a fun, tasty way to bring people together. The classic fondue contains the Swiss cheese Gruyere, wine, and kirsch liqueur, but almost any cheese can make for an amazing fondue. Here, we combine traditional Gruyere with tangy cheddar, a hint of garlic, and a splash of beer. (Choose a brew that’s light on hops and not too bitter, to avoid overwhelming the flavors of the cheeses.) We served up our fondue with some salty, chewy pretzel bites, but the dipper possibilities are endless! Think cubes of crusty French bread or crunchy ciabatta, whole mushrooms, steamed broccoli, strips of colorful peppers, cooked potato wedges … or meaty options such as meatballs, smoked sausages, ham, and turkey bites. If you can poke it with a skewer and dip it, try it! After all: Everything is better dipped in cheese.