The best thing about cheese is that it can go with anything. Fruit, bread, summer sausage and of course…beer. This fondue recipe makes use of Rogue Ales Hazelnut Brown Nectar as an ingredient. We recommend cracking one open after you are done cooking too. So the next time you have a few friends over consider serving this fondue from our FINEX Cast Iron One Quart Sauce Pot before or after your meal. You can dip an assortment of food into the fondue. Get creative! We love the Summer Sausage from Olympia Provisons along with apples from Washington state. This recipe is based on Fireside Beer Cheese Fondue by MidwestLiving.com
Hazelnut Brown Nectar Fondue
8 oz aged Gouda, shredded
8 oz Jarlsberg, shredded
6 oz Rogue Hazelnut Brown Nectar Ale
3-6 Tbsp flour
½ tsp black pepper, freshly ground
Assorted dippers, such as Olympia Provisions Summer Sausage, bread, apple chunks, pear wedges, or cut-up fresh vegetables
- Let shredded cheeses stand at room temperature for 30 minutes.
- Rub the bottom and sides of a FINEX Cast Iron 1 Qt. Sauce Pot with the cut surface of shallot.
- Add Rogue Ales Hazelnut Brown Nectar beer to your FINEX Cast Iron One Quart Sauce Pot & heat over medium until small bubbles rise to the surface. Just before beer boils, reduce heat to low.
- Stir in the cheese & flour a little at at time, stirring constantly and making sure cheese melts before adding more.
- Add more cheese a little bit at a time.
- In a small bowl, stir together the water and pepper. Add to cheese mixture. Cook and whisk until mixture is thickened and bubbly inside FINEX Cast Iron One Quart Sauce Pot.
- Serve directly from your FINEX Cast Iron One Quart Sauce Pot.
- To serve, spear desired dippers with fondue forks; dip into fondue, swirling to coat. (Fondue will thicken as it holds over the burner. If fondue becomes too thick, add a little warmed water.) Makes 3 cups of fondue. Enjoy!