Haystack Mountain’s Wall St. Gold Fondue

Chef: Carina Fisher


  • 1 garlic clove, peeled, and sliced in half
  • 12 oz Left Hand Brewing “Sawtooth Nitro”
  • 1 tsp Salt
  • 16 oz Haystack Mountain “Wall St. Gold”, grated
  • 1 ½ Tbsp cornstarch
  • 2 tsp Inglehoffer “Stone Ground Mustard”
  • 3 Tbsp chicken demi glace


Thoroughly rub the inside of a medium saucepan with the cut sides of the garlic clove, then discard the garlic. Add the beer, 1 teaspoon of salt, the mustard, and demi glace to the saucepan and bring to a simmer over medium heat. Meanwhile, toss the cheese with the cornstarch. When the beer is simmering, slowly whisk in the cheese, one handful at a time, and let melt completely. Season with salt and pepper to taste. Transfer to a fondue pot and serve immediately.