# Cheese Fondue

> Cheese Fondue (ready in about 15 mins, makes 4 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook.

Published: 2026-03-17
Posted by Suzanne Lejeune

- **Yield:** 4 servings
- **Total time:** ~15 mins
- **Cuisine:** French, Quebecois
- **Course:** Appetizer, Side Dish, Snacks

SIMM Recipe

## Shop It

### Produce

- [ ]  1 head garlic

### Dairy

- [ ]  3 cups old cheddar, shredded

### Pantry

- [ ]  3/4 cup lager, such as Stella or Heineken
- [ ]  1 tbsp all-purpose flour
- [ ]  1 tbsp Dijon mustard
- [ ]  1 dash Tabasco, or to taste
- [ ]  Salt and pepper, to taste

### Bakery

- [ ]  Baguette, warm soft pretzel, or French loaf, for serving

## Mise It

### Fondue Pot Base (Fondue Pot or Medium Pot)

- 1 garlic clove, cut in half
- 3/4 cup lager, measured

### Cheese Mixture (Medium Bowl)

- 3 cups old cheddar, shredded
- 1 tbsp all-purpose flour
- 1 tbsp Dijon mustard

### Finish (Bottle)

- 1 dash Tabasco

### Serve With (Board or Bowl)

- Cut baguette, warm soft pretzel, or cubed French loaf
- Salt and pepper, to taste

## Make It

**🛠️ Tools:** fondue pot or medium pot, whisk

1. **Rub** the inside of the fondue pot or medium pot with the cut side of the garlic clove to coat the pot.
2. **Pour** the lager into the pot and **warm** it over medium-high heat until hot.
3. **Add** the shredded cheddar, flour, and Dijon mustard mixture gradually to the hot beer, whisking as you add it.
4. **Stir** the cheese and beer mixture until thickened and smooth.
5. **Add** the Tabasco, 1 dash or to taste.
6. **Adjust** the seasoning with salt and pepper, to taste.
7. **Serve** with cut baguette, warm soft pretzel, or cubed French loaf.

SERVE!

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