German Mustard Cheese Fondue for a Crowd
Entertaining has never been easier with this large-batch recipe for ooey gooey cheese fondue. Play around with different dippers and serve on big platters to easily feed guests at a party. Difficulty finding a German beer? Any lager will do!
Servings Prep Time
10Servings 20Minutes
Cook Time
Servings Prep Time
10Servings 20Minutes
Cook Time
  • 2cups German lager
  • 3 garlic cloves minced
  • 1tbsp German mustard, whole grain
  • 16oz sharp cheddar, shredded
  • 16oz sharp white cheddar cheese, shredded
  • 8oz Colby jack cheese shredded
  • ½cup cornstarch
  • ¾cup heavy cream
  • Salt, as needed
Dipper Suggestions:
  • 1cup whole mushrooms
  • 8 salami, sliced
  • 1loaf sourdough bread, cubed
  • 1loaf rye bread, ubed
  • 1cup cornichons
  • 1cup carrots, cut into batons
  • 1apple, sliced
  • 1 pear, sliced
  • 1lb fingerling potatoes, boiled
  • 2 large soft pretzels, cut into 1-inch chunks
  • Fondue sticks or skewers
  1. In a large mixing bowl, combine all shredded cheeses with cornstarch and toss to evenly coat.
  2. On the Instant Dutch Oven, press Manual and set it at 203°F for 30 Minutes.
  3. Add the beer, garlic cloves, and mustard; Bring to a simmer.
  4. Add in one handful of cheese at a time, whisking to incorporate before adding more cheese.
  5. Continue whisking until everything has melted.
  6. Add the heavy cream and stir to combine.
  7. Season with salt to taste.
  8. Press Cancel then Manual and set the Instant Dutch Oven to 150°F for 2 Hours.
  9. Serve fondue with your favorite bites, such as fresh bread, tangy pickles, and fresh fruits and veggies.