Velvet Melt Fondue

The Velvet Melt fondue is a rich, buttery beer fondue crafted with a bold five-cheese blend and the malty warmth of Back Pew’s Son of Satyr. Smoky Gruyère, sharp white cheddar, creamy Havarti, nutty Edam, and earthy Camembert come together in a silky, decadent melt that’s perfect for dipping, sharing, and savoring. Whether you’re hosting a Texas-style gathering or just craving comfort with character, this fondue delivers bold flavor with a velvety finish. Pair it with rustic breads, smoked sausage, roasted veggies, or crisp apples for a spread that’s as unforgettable as it is indulgent.

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Step 1

1. Shred Gruyère, cheddar, Havarti, and Edam. Toss with cornstarch. Chop Camembert separately. 2. Rub the inside of your fondue pot or saucepan with the garlic halves. Discard garlic. 3. In the pot, combine beer, butter, lemon juice, Dijon, and Worcestershire. Heat gently over medium-low until warm (do not boil). 4. Add shredded cheese gradually, stirring in a zigzag or figure-eight motion. Once smooth, stir in Camembert until fully melted. 5. Add paprika or cayenne if desired. Taste and adjust salt and pepper. 6. Transfer to a fondue pot or mini slow cooker to keep warm. Stir occasionally.