Irish Cheddar and Stout Fondue

Thursday, March 16, 2017

This week's blog is from guest bloggers Lisa Riedl and Anna Schaber from Garnish with Lemon. Lisa and Anna love to entertain and started their blog after years of friends hounding them for recipes and seeking advice about what to serve at parties. Their no-nonsense approach to entertaining has been featured in The Huffington Post, The Kitchn, and BuzzFeed. Lisa and Anna reside in the Minneapolis-St. Paul area, home to Juicy Lucys, the Mall of America and lots and lots of lakes. 

Nothing screams “party" like fondue, and this Irish Cheddar and Stout Fondue is sure to put a festive spin on your St. Patrick’s Day celebrations. 

Shredded Kerrygold Reserve Cheddar is the base of this flavorful cheese fondue. Most cheese fondue recipes use wine, but we thought that we’d honor the Emerald Isle with this fondue and swap the wine for beer. The strong taste of the aged cheddar is an ideal match for the dark stout beer. Rather than compete for center stage, the flavors complement each other. But for all of you non-beer lovers out there, don’t worry; this fondue doesn’t have an obvious beer taste. It’s the roasted flavors in the beer that really shine through and add to the depth of the sharp cheddar. 

This Irish Cheddar and Stout Fondue comes together quickly, so have all of your dippers ready to go before you start the fondue. Options for dippers abound. We love crusty bread of any sort, but veggies, pretzels and even some cured meats are delicious choices, too. 


Tip: This recipe makes about 2 cups of cheese fondue, but trust me when I say it goes fast. Doubling the recipe is always a good idea, especially if you’re serving a large group. 

Irish Cheddar And Stout Fondue 2

Irish Cheddar and Stout Fondue
Serves:  about 2 cups of fondue

1 pound Kerrygold Reserve Cheddar, shredded

2 tablespoons cornstarch

1 garlic clove, peeled

1 cup Irish stout beer

1 teaspoon dry mustard

1/4 teaspoon ground red pepper (cayenne)

2 teaspoons Worcestershire sauce

Food for dipping (bread, pretzels, roasted or raw vegetables, cured meats, etc.)


Place cheese and cornstarch in a bowl and toss to coat evenly. Set aside.

Rub the inside of the fondue pot with the garlic clove. Discard garlic.

Add beer to a medium saucepan. Cook over medium heat until liquid is simmering. Gradually add handfuls of cheese to the saucepan, stirring until each handful is melted before adding more. Remove from heat and stir in mustard, ground red pepper and Worcestershire sauce once all cheese is melted.

Pour cheese mixture into prepared fondue pot and keep warm.