Wisconsin Beer Cheese Fondue Dip on Arteflame

Introduction

This Wisconsin Beer Cheese Fondue Dip is the ultimate comfort food, grilled entirely on the versatile Arteflame grill. Creamy, cheesy, and balanced with the bold taste of Wisconsin beer, it pairs perfectly with grilled sausages and fire-seared bread. Grilling enhances every bite, and with the Arteflame's unique high-heat center grate and consistent flat top cooktop, you'll create a fondue that’s rich, smoky, and served sizzling hot with minimal cleanup.

Ingredients

• 1 cup Wisconsin sharp cheddar, shredded
• 1 cup Wisconsin gouda, shredded
• 1 tbsp all-purpose flour
• 3/4 cup Wisconsin beer (lager or ale preferred)
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• Salt and pepper to taste
• 1 tbsp unsalted butter (for cooking)
• 1 loaf crusty baguette, sliced
• 1 lb assorted grilled sausages (bratwurst, kielbasa, etc.)
• Fresh chives or scallions for garnish

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a little vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack dry firewood over the napkins, then light the paper.
3. Heat the grill for about 20 minutes until the center grate reaches searing temperatures (around 1,000°F) and the flat top cooktop is evenly hot.

Step 2: Prepare Cheese Base

1. In a large mixing bowl, toss the shredded cheeses with flour to prevent clumping.

Step 3: Cook the Fondue on the Arteflame

1. Add butter directly to the flat top near the higher-heat center zone.
2. Once melted, pour beer onto the buttered area and let it come to a gentle simmer.
3. Add the mustard, garlic powder, and paprika, stirring with a wooden spatula.
4. Gradually mix in the floured cheese handful by handful, continuing to stir until smooth and velvety.

Step 4: Grill the Sausages and Bread

1. Place sausages on the center grill grate for a quick sear and locking in juices, then move to the flat griddle to finish cooking to desired doneness using the reverse sear method.
2. Grill both sides of the bread slices on the flat cooktop until golden and crisp, brushing them with a bit of melted butter for added flavor.

Step 5: Serve and Garnish

1. Pour the hot cheese dip into a serving dish or small fondue pot.
2. Serve immediately with the freshly grilled bread and sausages.
3. Sprinkle with chopped chives or scallions for a pop of freshness.

Tips

• Use a mix of cheeses for more depth—add a bit of blue cheese or fontina for a richer profile.
• Keep the fondue warm on the flat griddle at a low heat zone while serving.
• Reverse searing sausages on the Arteflame ensures juicy, flavorful results.
• Remove the sausages when they’re 15°F below final temperature—carryover cooking will finish the job.
• Always cook the fondue towards the inside edge of the cooktop for more controlled heat.

Variations

1. Spicy Jalapeño Fondue: Add diced jalapeños and replace gouda with pepper jack cheese for a little heat.
2. Smoky Bacon Beer Cheese: Stir in crispy bacon and use a smoked cheddar to elevate the smoky flavors.
3. Garlic Herb Cheese Dip: Add roasted garlic and chopped thyme or rosemary for an herbaceous twist.
4. Mexican Style Fondue: Use chihuahua cheese and Mexican lager, with a hint of cumin and fresh cilantro.
5. Apple Cider Ale Dip: Swap beer with a dry Wisconsin apple cider and melt with cheddar and gruyère for a slightly sweet, tangy blend.

Best Pairings

• Grilled bratwurst and kielbasa
• Crispy pretzels
• Smoked meats
• Chargrilled vegetables like onions, mushrooms, or bell peppers
• Wisconsin lager, pale ale, or hard apple cider

Conclusion

This Wisconsin Beer Cheese Fondue Dip is pure grilled indulgence. With the Arteflame grill, you’re not just melting cheese—you’re creating an unforgettable dish where everything is prepared outdoors, sizzling to perfection. It's ridiculously easy, undeniably delicious, and unforgettable.