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–+ servings
a small batch of cheese fondue with bread.
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5 from 1 vote

Small Batch Cheese Fondue

This small batch cheese fondue is rich, smooth, and easy to make at home. Inspired by a classic ploughman’s fondue, it’s perfect for one or two and ideal for dipping bread, vegetables, or potatoes.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Appetizer, Main Dish
Cuisine: British, Swiss
Keyword: cheese fondue, fondue, ploughman's fondue, small batch cheese fondue
Servings: 2 servings
Author: Joanie Zisk

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
US - Metric

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.
If doubling the recipe, use a 3.5 or 4-quart saucepan.
 

Nutrition

Serving: 1serving | Calories: 472kcal | Carbohydrates: 7g | Protein: 28g | Fat: 38g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 115mg | Sodium: 522mg | Potassium: 126mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 701IU | Vitamin C: 1mg | Calcium: 773mg | Iron: 1mg

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