Stout Fondue

Wisconsin 3-Cheese

A blend of three cheeses melted together with hearty stout beer provides a warm gooey dip for toasted pretzel rolls, a true Wisconsin indulgence.

  • Prep Time:
    25 min
  • Cook Time:
    40 min
  • Ready In:
    1 hr 5 min
  • Serves:
    2 cups


  1. 4 oz. Gruyère cheese cut in 1-inch pieces
  2. 4 oz. Swiss cheese cut in 1-inch pieces
  3. 8 oz. Cheddar cheese cut in 1-inch pieces
  4. 2 Tbsp. cornstarch
  5. 24 oz. stout beer, room temperature
  6. 1⁄4 c. butter
  7. 1⁄4 c. chicken stock (optional)
  8. 6 medium pretzel rolls, diced into 1-inch cubes, toasted


Shred cheeses with the shredding disk into food processor work bowl. Stir in cornstarch until cheese is completely coated.

Heat beer in medium saucepan on medium heat, until just simmering. Reduce heat to medium low. Add cheese, stirring slowly, until smooth.Remove from heat; stir in butter.

Serve with toasted pretzel rolls.

Cook's Tip: Fondue can be served immediately or refrigerated up to 24 hours. Reheat in microwave at 50% power, stirring every 15 seconds.

Thin fondue with chicken stock if needed.