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Playing Irish Whiskey and Beer Cheese Fondue

Rach shares her Irish take on a classic Swiss fondue, adding beer + whiskey to the cheese mixture. You can make this "dee-licious" fondue any day of the year, not just on St. Patrick's Day, she says. "Cheese is good every day, and this fondue is a real hit!" 

Pro Tip from Rach: Use a pot with a rounded bottom so when you integrate the cheese, you can do it evenly, and it stays nice and smooth. That's difficult to do in a pot with "corners."

For a fondue made without alcohol, check out Rach's Pumpkin Filled with Fonduta.


For the Fondue:
  • 1 bottle pilsner beer
  • 1 ½ cups dry white wine, divided
  • 2 cloves garlic, grated or pasted
  • 4 tablespoons cornstarch
  • 1 pound Irish cheddar, shredded
  • 1 pound Baby Bel, Bel Paese or white American cheese, shredded
  • 1 shot Irish whiskey
  • ¼ teaspoon baking soda
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • Hot sauce, to taste
For Dipping:
  • 2 pounds cooked lean corned beef and/or brisket, cut into bite-sized chunks
  • 1 pound Brussels sprouts, trimmed and boiled until tender
  • 1 to 1 ½ pounds baby potatoes, cooked until tender
  • 18 baby carrots, peeled and steamed or boiled 3 to 5 minutes until tender
  • 2-inch pieces of celery, braised or steamed until just tender
  • 4-5 cups cubed rye, wheat or sourdough bread, toasted, and/or pretzel rods or mustard pretzels


Serves: 4 to 6 servings


In a fondue pot or saucepot, bring beer, 1 cup of the wine and the garlic to a low boil over medium heat.

In a small bowl, make a slurry with the remaining ½ cup wine and the cornstarch, then whisk the slurry into the beer mixture. Reduce heat to medium-low and stir in the cheeses a handful at a time in a figure-eight motion, melting cheese completely before adding the next handful.

Stir together the whiskey and baking soda in a bowl and add lemon juice, Worcestershire and hot sauce to taste. Stir the mixture into the cheese mixture until completely incorporated.

Place fondue pot over a lit sterno or transfer fondue to a slow cooker set on low. Serve with meats, vegetables and breads suggested for dipping or items of your choice.