Three Cheese Hennepin Fondue

Nothing is more comforting than melted cheese — especially when nutty Gruyere and Emmentaler are paired with Hennepin, a champagne-like effervescence that has notes of spice and yeast.

by0| PUBLISHED May 29, 2012 8:00 AM
Three Cheese Hennepin Fondue
The design-foward American company Dansk made a pot with a teak handle, part of its Kobenstyle line, created by Danish designer Jens Quistgaard. Todd Coleman


1 cup Hennepin Saison Ale
1 tbsp. butter
1 tbsp. all-purpose flour
7 oz. gruyere cheese, cubed
7 oz. sharp cheddar cheese, cubed
7 oz. emmentaler cheese, cubed


1. Bring the beer to a slow boil in a small saucepan. Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.

2. Once the flour is cooked, stir the beer into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of gruyere, cheddar, and emmentaler cheese; stir until cheese is melted.

3. Transfer cheese mixture to fondue pot. Keep warm over low flame. Serve with chunks of rustic French or Italian bread.