Executive Chef Geoffrey Caliger of Liberty Food & Wine Exchange shows us how to whip up his legend-dairy beer cheese fondue! Watch the video to follow along and don’t forget to upload a picture and tag @NevadaMilk and @LibertyFoodandWine when you try it out for yourself!
Beer Cheese Fondue
- Rubber spatula or spoon
- 2 qt. sauce pot
- Mixing bowl
- Measuring cup
- 2 oz butter
- 1 tbsp minced garlic
- 1/4 cup all-purpose flour
- 4 oz Great Basin Wildhorse Amber
- 32 oz whole milk (sandhill dairy)
- 1.5 pounds shredded cheese blend (sandhill dairy serrano cheddar, gruyere, provolone, yellow cheddar)
- 1 tsp smoked paprika
- salt and pepper
- In your sauce pot, melt the butter on medium heat. Allow the butter to become slightly brown.
- Next, add in your minced garlic while stirring constantly. Allow garlic to lightly brown.
- Keep on medium heat. Sift flour into butter and garlic while stirring, allow butter and flour mixture to slightly cook. Look for the consistency to resemble hot peanut butter. This is creating the “Roux.”
- Keep on medium heat. Add beer while stirring, the roux will thicken quickly. Once this happens gradually add the milk and continue to stir. Allow milk to thicken, then add more until the milk is gone. This is creating the “bechamel.” Reduce heat to medium-low.
- Once complete, add in the smoked paprika and cheese while stirring constantly. At first, the cheese will be tough to stir in and appear to glob up, keep stirring! As the cheese melts completely, the fondue will become easier to stir and you will notice a fluid motion of the fondue when stirring and lifting the whisk. Once the cheese is fully melted, you will not see any visible pieces.
- Feel free to add more cheese to make it thicker and cheesier or add more milk to make it more runny, which will stand up better as a dip being held closer to room temperature.