Halloween Cheddar Fondue (for the adults)

Halloween Cheddar Fondue (for the adults)

  • Prep Time: 10 mins
  • Total Time: 25 mins
  • Servings: 6
  • About This Recipe

    “Fondues are back and what a better time to try one than Halloween. You can serve this outdoors while watching the little nippers and the fireworks. It tastes great”


  • 1 (12ounce) cansdry cider or 1 (12ounce) cans non-alcoholic beer
  • 1lbsharp Canadian cheddar cheese, grated
  • 1tablespooncornstarch
  • 4tablespoonssoftened butter
  • 2teaspoonsdry English-style mustard
  • 1teaspoonWorcestershire sauce
  • 1pinchcayenne pepper
  • 1 (1lb) loaf heavy whole wheat bread or 1 (1lb) loaf crusty rye bread, cut into 1″ cubes,cut so each cube has a bit of crust and air dry for 2 hours
  • Directions

  • Heat the cider or beer to a simmer over medium-low heat.
  • Toss together the cheese and the cornstarch.
  • Add cheese in large handfuls to the simmering liquid.
  • When the fondue is creamy (you may have to stir once), combine the butter, mustard,& worcestershire and add to the fondue.
  • Stir constantly with a wooden spoon until silky& smooth.
  • Season with cayenne and place in a table top fondue dish and place over heater.
  • Keep the fondue at a gentle simmer.
  • Guests then spear the bread dip in the hot fondue and MMMmmmmm.
  • Reviews

  • “The title of this fondue is amusing.A lovely fondue with surprising flavours.The name of this fondue should be changed to The Great White North Fondue as its primary ingredient is Canadian sharp cheddar.Remember to use a Canadian beer in the recipe as well.Give yourself and your guests a treat.Then again I may be wrong in assuming the name of the fondue is not appropriate.A good disguise…cheers to the canucks!”

  • “I made this for a football party and everyone loved it. I used regular beer since I didn’t have any non-alcoholic. My dh doesn’t like traditional swiss fondue, but loved this. Was very easy and I will make it again. Hokiegal.”

  • “I LLLOOOOOVEEE fondue! need garlic lots of garlic…can’t have a fondue without garlic!!! (vampires beware!)… Well, now I think about it I dont want garlic in my chocolate fondue… I’ll have to dig up the recipe and post it :)”

  • “It had good flavor but my problem was how runny it was. I added another 2 cups of sharp cheddar but it was still so soupy. I might try it again with half the butter and less beer.”

  • “Yum! Next time I’ll try it with half cheddar and half another cheese.”

  • “I used an ale since we didn’t have any non-alcoholic beer. The mustard was a tad bit strong so I added just a teeny bit of garlic pepper to mask the extra mustard taste. It was super good with it 🙂 We’ll be making this again.”

  • “Yummy and easy.I’ve tried traditional swiss style fondue and it alwaysturns to rubber.Once upon a time I actually broke our garbage disposal when I dumped some of my infamous failed rubber swiss fondue down the sink!This one was tangy, rich and easy to do.”

  • “I used Canadian beer and Canadian cheese, and added sauteed pressed garlic (sauteed in the butter in the recipe – then mixed the worch. and mustard into that).Added a pinch of white pepper too.Good stinky cheese fondue!Thinner than most, but full of flavor.”

  • “We were a little disappointed with this fondue.We did use regular beer but I don’t feel that made much of a flavor difference.It was much too runny for me, needed to be thicker.My son liked it, but I don’t feel we will be making this again.”