Winter Cheese Board with German Beer Cheese Fondue
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.
Before I know it, I’m brainstorming another seasonal cheese 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!)
- 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?
German Beer Cheese Fondue
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
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.
YowZah!
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.
This is the MOST GORGEOUS cheeseboard I’ve ever seen, Lori. And that fondue? Yes, please!
Thank you so much, Heather. Enjoy the holidays!
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 🙂
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!