Winter Cheese Board with German Beer Cheese Fondue

Winter Cheese Board with German Beer Cheese Fondue - Celebrate the season with this big, beautiful platter of cheese, charcuterie, bread, seasonal fruits and sweet treats. | foxeslovelemons.com

So lately, it’s become apparent that cheese boards are something of a hobby / passion project for me. If I have a week where I don’t have much client work going on, my grocery cart is subconsciously navigated to the cheese counter of my store, and before I know it, I’m brainstorming another seasonal cheese board. They’re so much fun to put together, they’re beautiful to photograph, and let’s face it: eating a big ol’ platter of cheese and goodies for dinner isn’t the worst thing. So today, we’ve got a Winter Cheese Board with German Beer Cheese Fondue to talk about. Here’s what we have going on:

  • German Beer Cheese Fondue (recipe below!)
  • Blue cheese – I used Bleu d’Auvergne, which is a French blue cheese for those who love a good funky cheese
  • Mild cow’s milk cheese – I used Jarlsberg, which is a Norwegian cheese, with holes much like classic Swiss cheese
  • Random, interesting cheese – I used Red Dragon, which is an English cheddar made with Welsh brown ale and mustard seeds
  • Fresh seasonal fruit, like clementines, persimmons, pomegranates and grapes
  • Dried fruit, like cranberries and citrus slices
  • Charcuterie, like prosciutto and sliced hard salami or sopressata
  • Nuts, like pistachios or cashews
  • Honeycomb or honey
  • Crackers and bread
  • Dark chocolate and peanut brittle, because why the heck not?

Winter Cheese Board with German Beer Cheese Fondue - Celebrate the season with this big, beautiful platter of cheese, charcuterie, bread, seasonal fruits and sweet treats. | foxeslovelemons.com

German Beer Cheese Fondue

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients:

  • 4 ounces Colby Jack cheese, grated
  • 4 ounces Muenster cheese, grated
  • 1 tablespoon cornstarch
  • 1 small garlic clove, minced
  • 1/2 cup German beer, such as Weihenstephaner
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Directions:

  1. Place cheeses and cornstarch in large zip-top bag and shake to combine.
  2. In small saucepan, heat garlic and beer to a bare simmer over medium-low heat. Add the cheese mixture, a small handful at a time, stirring constantly, until all cheese is incorporated and mixture is smooth. Season with salt and pepper, and serve immediately.

Making one of my recipes? Please let me know by sharing a photo on my Facebook page, or uploading to Instagram or Twitter with the tag #foxeslovelemons. It would make my day!

Stay Connected

9 comments

  1. I think it is time attempt Beat Bobby Flay: Battle Cheese Board.  I think you are hitting the apex with cheese board design, photo, and promotion. The beer cheese fondue was absolutely delicious and the collection of cheeses / meats was sublime.  Great work honey!!! 

  2. This is the MOST GORGEOUS cheeseboard I’ve ever seen, Lori. And that fondue? Yes, please!

  3. This cheese board is GORGEOUS! As in, I actually can’t stop staring at your photographs. So much yum in one place!

    • Awww, thank you so much Gabriella! Cheese boards are such a passion project for me. I really appreciate the kind words 🙂

  4. Love the addition of a piece of honeycomb. 🐝

Leave a Reply

Your email address will not be published. Required fields are marked *