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2020 Christmas Fondue cheese

by Chris J. Shull
  • 312g beer (ratio 1g liquid : 2g cheese, more or less to tune thickness)
  • 226g gruyere
  • 117g fontina
  • 282g cheddar
  • 25g sodium citrate (ratio 1g sodium citrate : 25g cheese)
  • 6 grinds of black pepper
  • 6 dashes cayenne powder (might go with more)
  • 1/4 tsp paprika
  • 6 drops liquid smoke (might go with more)


  1. Roughly cube cheese and weigh (smaller cubes or shed to have a faster and easier melt, but honestly you can just toss in blocks too).
  2. Add sheese to a pot.
  3. Add sodium citrate (at the correct ratio!)
  4. Add beer.
  5. Put on medium heat until it begins to froth or the cheese is all melted, then put on low. If not paying as much attention, start on low.
  6. Add spices to taste.

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