Winter Cheese Board with German Beer Cheese Fondue
So lately, it’s become apparent that expanding my list of charcuterie ideas is 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.
Before I know it, I’m brainstorming a breakfast board or smoked salmon board, or even a charcuterie chalet.
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, and also so good as part of a football themed charcuterie board)
- Blue cheese – I used Bleu d’Auvergne, which is a French blue cheese for those who love a good funky cheese. Buy a big hunk and use some to make blue cheese mashed potatoes next week!
- Mild cow’s milk cheese – I used Jarlsberg, which is a Norwegian cheese, with holes much like classic Swiss cheese (so it’s also great in corned beef egg rolls).
- 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 or roasted 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?
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German Beer Cheese Fondue
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Ingredients
- 4 ounces Colby Jack cheese grated
- 4 ounces Muenster cheese grated
- 1 tablespoon cornstarch
- 1 small garlic clove minced
- ½ cup German beer such as Weihenstephaner
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Place cheeses and cornstarch in large zip-top bag and shake to combine.
- 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.
Love the addition of a piece of honeycomb. ?
Thanks Jane! Honeycomb is one of my favorite cheese board ingredients. It’s just so pretty AND tasty!
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 🙂
This is the MOST GORGEOUS cheeseboard I’ve ever seen, Lori. And that fondue? Yes, please!
Thank you so much, Heather. Enjoy the holidays!
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!!!
Thanks hon! I still think Bobby Flay would kick my butt. He’d make some green chile queso fondue or something.
YowZah!