RECIPE: Beer and Gruyere Fondue



  • 1 C pilsner style beer
  • 1 lb. Smoked Gruyère cheese
  • 1 Tbsp cornstarch
  • 2 tsp dijon mustard
  • Dash of worcester sauce
  • Pinch of paprika
  • Pinch of Jacobsen Sea Salt
  • Chopped scallions for garnish


  1. Bring the beer to a boil over medium-high heat in a FINEX Cast Iron 1 quart saucepan.
  2. Reduce the heat to medium-low so the beer is gently simmering.
  3. Toss the Gruyère with the cornstarch in a medium bowl.
  4. Add the cheese mixture to the beer one large handful at a time, stirring the cheese in a figure-eight pattern until completely melted before adding more.
  5. Stir in the mustard, Worcestershire sauce, and paprika.
  6. Season with salt, garnish with scallions and serve immediately.

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