[Win] Cheese and Windhoek Beer Fondue – Rugby Snack Recipe

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With the 2019 Rugby World Cup in full swing, it means a lot of things for a lot of people. For some it means watching whatever game is on with intensity and passion. For some it means watching when South Africa (whooohooo!) is playing. For some (me) it means deciding what snacks can I eat while other people watch the rugby?

Today’s World Vegetarian Day and its World Vegetarian Awareness month, so we found a veg-based snack that veggies and carnivores can both tuck in to.

  • Fondue is from Switzerland, so traditional cheeses are Emmental or Gruyère. We used cheddar because it’s more affordable, but go forth and experiment!
  • If you eat meat, you could add meaty dippers like sausage pieces into the mix, but it’s not necessary.
  • Don’t forget to coat the cheese in flour or cornstarch before you melt it. It stops it from getting clumpy. Science!
  • If your fondue gets too thick in the fondue pot, add a little milk and stir.

Fondue Ingredients

  • 1 onion, chopped finely
  • 4 cloves garlic, crushed
  • 1 tablespoon butter
  • 1  Windhoek Beer
  • 800g cheddar cheese, grated
  • 1 tablespoon flour or cornstarch
  • 2-4 tablespoons milk


  1. Toss your grated cheese and flour in small bowl and set aside.
  2. Over a medium heat, melt butter in a small pot.
  3. Add onion, then after a few minutes the garlic, and sauté until tender, not brown.
  4. Pour your Windhoek Beer into the mix and bring it to a boil.
  5. Reduce heat to medium-low and stir in your cheese-flour combo.
  6. Mix in 2 tablespoons of milk.
  7. Carefully pour into your fondue pot to keep warm.

Dipper Ideas

  • Crusty Bread
  • Boiled baby potatoes or cubed large potatoes
  • Steamed broccoli and cauliflower florets
  • Grilled whole button mushrooms
  • Sliced apple
  • Artichokes
  • Roasted whole brussel sprouts
  • Fresh bell peppers
  • Steamed asparagus
  • Steamed green beans
  • Pickled onions
  • Pickled cucumbers
  • Big pasta shapes

Written by Marvin

Founder of FoodBlogSA Media. B.Bus.Sc. - Marketing; M.Bus.Sc- Tourism. A career in destination marketing was calling but then my passion for food took over. Welcome to our restaurant marketing platform.

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