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Every family has their own unique traditions. We have several and most of our traditions, not surprisingly revolve around food. Food always brings our family together. One of our family traditions is to prepare Ploughman’s Fondue every Christmas Eve. We serve our fondue with a plate of smoked salmon, big bowls of chopped crusty French Bread, and roasted broccoli.
Why This Recipe Works
- This Ploughman’s Fondue recipe is incredibly simple, super cheesy, and absolutely delicious!
- I combine two cheeses; Sharp Cheddar with Red Leicester Cheese and they both melt so well!
- It’s such a fun and fancy meal that’s easy to prepare and tastes great!
See recipe box below for ingredient amounts and full recipe instructions.
- Red Leicester cheese
- Shard cheddar cheese
- Dry mustard
How To Make This Recipe
In a large bowl, combine the cheeses together and add in the flour and dry mustard. Mix well and set aside.
Rub the garlic clove around the inside of your fondue pot or saucepan. Pour 3/4 of the bottle of beer into the pot and bring to a simmer over a medium-low heat.
- We like to use French Bread, smoked salmon, and broccoli for our fondue dippers. Apples, carrots, cauliflower, cherry tomatoes, bacon, and pretzels are also great options.
- I think a mild tasting beer, such as a wheat or amber type works best rather than anything too thick.
- After all the cheese has melted, keep the fondue warm so it continues to stay the same consistency.
- Fresh Tomato Salad
- Smoked Salmon Platter
- Roasted Brussels Sprouts
- Baked Tortilla Chips
- Irish Soda Bread
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this fondue recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Cheese: Cheese Grits, Ham and Cheese Dutch Baby
- Dry mustard: Macaroni and Cheese, Baked Beans
- Beer: Sausage and Cheese Beer Bread, Irish Stew
- 1 pound Red Leicester cheese, shredded
- 1 pound sharp cheddar cheese, shredded
- 3 tablespoons all-purpose flour
- 1 tablespoon dry mustard
- 1 clove garlic, sliced in half
- 12 ounce bottle of beer
- In a large bowl, combine the cheeses together and add in the flour and dry mustard. Mix well and set aside.
- Rub the garlic clove around the inside of your fondue pot or saucepan. Pour 3/4 of the bottle of beer into the pot and bring to a simmer over a medium-low heat.
- Add the cheese, one handful at a time, stirring well and allowing it to melt before adding more. Continue to stir until all the cheese is melted.
- Simmer for 2 to 3 minutes, stirring constantly until the fondue looks smooth. Add a little extra beer if the cheese mixture is too thick. Keep warm until ready to serve.
- Serve with cubes of crusty bread and/or steamed or roasted broccoli, cauliflower or carrots.