German Mustard Fondue for a Crowd


  • 2 cup German lager
  • 3 garlic cloves minced
  • 1 tbsp German mustard, whole grain
  • 16 oz sharp cheddar, shredded
  • 16 oz sharp white cheddar, shredded
  • 8 oz Colby jack, shredded
  • ½ cup cornstarch
  • ¾ cup heavy cream
  • Salt to taste
  • 1 cup whole mushrooms
  • 8 oz salami, sliced
  • 1 loaf sourdough, cubed
  • 1 loaf rye bread, cubed
  • 1 cup cornichons
  • 1 cup carrots, cut into batons
  • 1 apple, sliced
  • 1 pear, sliced
  • 1 lb fingerling potatoes, boiled
  • 2 large soft pretzels, cut into 1-inch chunks
  • Fondue sticks or skewers
  • In a large mixing bowl, combine all shredded cheeses with cornstarch and toss to evenly coat.
  • On the Instant Dutch Oven, press Manual and set at 203°F for 30 Minutes.
  • Add the beer, garlic cloves, and mustard. Bring to a simmer.
  • Add in one handful of cheese at a time, whisking to incorporate before adding more cheese. Continue whisking until everything has melted.
  • Add the heavy cream and stir to combine. Season with salt to taste.
  • Press Cancel then Manual and set the Instant Dutch Oven to 150°F for 2 Hours. This temperature will keep the cheese melted for continual use.
  • Serve fondue with your favorite bites, such as fresh bread, tangy pickles, and fresh fruits and veggies!
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