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This small batch cheese fondue is rich, flavorful, and easy to make at home. Inspired by a classic ploughman’s fondue, it is a warm, dippable cheese fondue that is ideal for a relaxed dinner or a special night in. Ready in 10 minutes!
Why You’ll Love This Recipe
- Small Batch Size: This cheese fondue is scaled perfectly for one or two people, so nothing goes to waste.
- Classic Ploughman’s Fondue: Inspired by a traditional British ploughman’s lunch, this fondue blends cheddar cheese, beer, mustard, and garlic for deep, savory flavor.
- Simple Ingredients: Everything you need is easy to find, and there is no special equipment required.
- Smooth and Dippable Texture: The cheese melts evenly into a creamy fondue that coats bread and vegetables beautifully.
- Perfect for Entertaining or a Simple Meal: This recipe works just as well for a holiday tradition, a movie night, or a relaxed dinner at home.
This cheese fondue has been part of our Christmas Eve for years. When our kids were home, we would gather around the table with a big pot of fondue, dipping French bread and roasted vegetables and lingering over dinner together.
Now that it is just the two of us, I love having a small batch version that keeps the tradition alive. It still has all the flavors I love, rich cheese, a gentle hint of mustard, and that deep beer flavor that feels familiar every time.
This is one of those recipes I come back to again and again, and I think you will too.
Ingredients
If you have any ingredients leftover from this small batch fondue recipe, check out our Leftover Ingredients Recipe Finder.
- Cheese: This small batch ploughman’s fondue is traditionally made with cheddar cheese. I use a mix of sharp cheddar and Red Leicester for color and depth and highly recommend this combination. You can substitute some of the cheese with Gouda or Fontina if you prefer. For best results, grate the cheese yourself. Pre shredded cheese often contains anti caking agents that can prevent the fondue from melting smoothly. Extra cheese can be added to a burger bowl, single serve mac and cheese, or a small breakfast casserole.
- All Purpose Flour: A small amount of flour helps stabilize the cheese and keeps the fondue smooth. Use cornstarch instead of flour for a gluten-free version.
- Dry Mustard: Dry mustard adds subtle sharpness and enhances the cheese flavor without overpowering it.
- Garlic Clove: A clove of garlic sliced in half is rubbed inside the pot to lightly flavor the fondue.
- Beer: Beer is the liquid base for this fondue. A light or medium beer works best and keeps the flavor balanced. Use extra beer to make a small loaf of beer bread.
How To Make Small Batch Cheese Fondue
These instructions show you how to make cheese fondue. See the recipe card below for exact ingredient amounts and full step by step directions.
- Prepare the Cheese: In a large bowl, toss the grated cheeses with the flour and dry mustard until evenly coated.
Tip: Add the cheese in batches and toss as you go. This helps the flour blend evenly.
- Prepare the Pot: Slice the garlic clove in half and rub the cut sides around the inside of a 2 quart saucepan.
- Heat the Beer: Pour the beer into the saucepan and heat over medium low until it begins to gently simmer. Do not let it boil.
- Add the Cheese Gradually: Add the cheese one handful at a time, stirring constantly. Let each addition melt before adding more.
- Melt Until Smooth: Continue stirring until all the cheese is melted and the fondue looks creamy.
Optional tip: If you like a stronger garlic flavor, finely chop the garlic clove and add it as the cheese melts.
- Finish the Fondue: Simmer for 2 to 3 minutes, stirring constantly, until smooth. If the fondue is too thick, stir in a small splash of beer.
- Keep Warm: Keep the fondue warm until ready to serve. A 1.5 or 2-quart slow cooker set to warm works well or use a fondue pot.
- Serve: Serve with cubes of crusty bread and steamed or roasted vegetables.
What To Dip In Cheese Fondue
Cheese fondue is meant for dipping and enjoying at your own pace. Here are some of our favorite options to serve with this small batch cheese fondue.
- Cubes of crusty French bread
- Roasted broccoli
- Roasted Brussels sprouts
- Roasted carrots
- Steamed or roasted potatoes
- Apple slices
- Ham or cooked sausage
Expert Tips
- Grate and Coat the Cheese: Freshly grate the cheese and toss it with the flour before cooking to help it melt smoothly and prevent clumping.
- Heat the Beer Gently: Warm the beer over medium low heat and avoid letting it boil, which can cause the cheese to separate.
- Add Cheese Slowly: Add the cheese one handful at a time, stirring constantly and allowing each addition to melt before adding more.
- Adjust the Consistency: If the fondue becomes too thick, stir in a tablespoon of beer until it loosens.
- Flavor the Pot with Garlic: Rub the inside of the pot thoroughly with a halved garlic clove to add flavor without overpowering the fondue and to keep the cheese from sticking to the sides.
Frequently Asked Questions
A ploughman’s fondue is a savory cheese fondue inspired by the British ploughman’s lunch. It is typically made with cheddar cheese, beer, mustard, and garlic.
A light or medium beer such as a lager or pale ale works best. Avoid very bitter beers, which can overpower the cheese.
Yes. A dry white wine such as Sauvignon Blanc or an unoaked Chardonnay works well and gives the fondue a slightly different flavor. Avoid sweet or heavily oaked wines.
Yes. You can use low sodium vegetable broth instead of alcohol.
No. You can make the fondue in a saucepan and serve it right away, or transfer it to a small slow cooker or a fondue pot with a warmer to keep it warm.
Cheese fondue is best served right after making it, but it can be reheated gently over low heat while stirring. If it becomes too thick, stir in a small splash of beer until smooth.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch cheese fondue recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Get a Quick Recipe Overview
Small Batch Cheese Fondue
Equipment
Ingredients
- 4 ounces Red Leicester cheese -grated (¼ cup)
- 4 ounces sharp cheddar cheese -grated (¼ cup)
- 1 tablespoon all-purpose flour
- 1 teaspoon dry mustard
- 1 clove garlic
- 3 ounces beer
- Optional for serving: cubes of crusty bread, roasted or steamed vegetables or potatoes
Instructions
- In a large bowl, toss the grated cheeses with the flour and dry mustard until evenly coated.Tip: Add the cheese in batches and toss as you go. This helps the flour blend evenly.
- Slice the garlic clove in half and rub the cut sides around the inside of a 2 quart saucepan.
- Pour the beer into the saucepan and heat over medium low until it begins to gently simmer. Do not let it boil.
- Add the cheese one handful at a time, stirring constantly. Let each addition melt before adding more.
- Continue stirring until all the cheese is melted and the fondue looks creamy.
- Simmer for 2 to 3 minutes, stirring constantly, until smooth. If the fondue is too thick, stir in a small splash of beer.
- Keep the fondue warm until ready to serve. Transfer it to a serving bowl to enjoy right away, or keep it warm in a 2 quart slow cooker set to warm or in a fondue pot.
- Serve with cubes of crusty bread and steamed or roasted vegetables.
Notes
- Grate and Coat the Cheese: Freshly grate the cheese and toss it with the flour before cooking to help it melt smoothly and prevent clumping.
- Heat the Beer Gently: Warm the beer over medium low heat and avoid letting it boil, which can cause the cheese to separate.
- Add Cheese Slowly: Add the cheese one handful at a time, stirring constantly and allowing each addition to melt before adding more.
- Adjust the Consistency: If the fondue becomes too thick, stir in a tablespoon of beer until it loosens.
- Flavor the Pot with Garlic: Rub the inside of the pot thoroughly with a halved garlic clove to add flavor without overpowering the fondue and to keep the cheese from sticking to the sides.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
what is a substitute for the Red Leicester cheese? I’ve never heard of it.
Red Leicester is traditional in many ploughman’s style recipes, but the beauty of fondue is how flexible it is. Cheddar on its own works well, and Gouda or Fontina are great options too.
Excellent recipe.