Comments on: Recipe of the Month: Cheddar & Beer Fondue

By: Jala

Jala — Thu, 05 Jan 2012 18:13:53 +0000

So, Cecilia, did you make this recipe?! I can’t wait to hear how it turned out for you. Keep us posted!

~ Jala of the Tillamook Team

By: Cecilia Roesler

Cecilia Roesler — Sat, 31 Dec 2011 17:07:59 +0000

My goodness… I was just reading the list of ingredients for this recipe and it was making my mouth water! I’ve been searching for ways to use up all of the leftover beer from Thanksgiving in my fridge (which, as you can probably tell, lets you know that I’m not much of a beer drinker). So far I’ve done beer-battered onion rings, which were a huge hit with my family – but I still have about 10 bottles of different beers in my fridge! I don’t care that this recipe doesn’t call for the traditional fondue ingredients – it just sounds so good, I just GOTTA try this TODAY to celebrate the New Year! I can’t wait to serve this tonight… Thanks for the inspiration!

By: Jala

Jala — Thu, 29 Dec 2011 17:06:43 +0000

Thanks for these tips! This is really helpful! And I love that you add sour cream, because Tillamook makes some fabulous sour cream ya know! The great thing about fondue is that you can do so many fun things with it. Thanks again for taking the time to share your advice with our readers! Happy New Year! ~ Jala of the Tillamook Team

By: SlapYoMomma

SlapYoMomma — Thu, 29 Dec 2011 05:20:10 +0000

This recipe is fantastic. A couple of tips though if you don’t mind. Fonduing is a community/share the same pot event so all dip out of the pot. Boiled potatoes, I’ve found, break up and get lost in the fondue. Now I love fondue including meat fondue, so if you have a second pot, fill about 1/3 full with your favorite cooking oil. Cut your raw potatoes into 1/4″ slices and cook in the oil until golden brown and cooked through. Then cut up porks chops or beef steak about 3/4″ square, allow one chop per person and cook these in the oil. Potato will take the longest. You could even do the sausage in the oil. I usually run one fork with potato, and one with pork and maybe even onion wedges. THEN, add 1 to 1 1/2 cups of sour cream to the cheese mixture and dip all of this wonderful stuff in it. The sour cream addition is a must for the potato and pork plus you won’t have to snorkling for your spuds and you’ll be wanting to slap yo momma it’s so good.

By: Jala

Jala — Fri, 21 Oct 2011 17:54:35 +0000

Those are some great suggestions, Bree! Thanks for contributing a tip!

~ Jala of the Tillamook Team

By: Bree

Bree — Fri, 21 Oct 2011 01:55:28 +0000

This is the best fondue recipe I have found! I’ve been using it for years now with variation in the cheeses, I like to add pepperjack instead of jack and sometimes I’ll throw in swiss. So good!