Recipes  

Beer Cheese Fondue

  • Preparation 25 MIN
    Cooking 10 MIN
  • Servings 4
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We remixed classic Alpine fondue with a touch of Canadiana: Oka cheese, whose pungent nuttiness pairs well with Swiss. To take the homegrown homage to another level, we swapped wine for beer—a white ale with mellow hops gave us the best body and balance overall. When you work (not too) hard to make a fondue everyone is fond of, accompaniments also matter. In this case, we cut a colourful array of crisp vegetables down to long-stemmed-fork-spearing size, and rounded out the dippers with cubed bread, snappy saucisson slices and crunchy cornichons.

Ingredients

Fondue

For dipping, your choice of

Preparation

  1. In a large bowl, combine the cheeses with the cornstarch.
  2. On the stovetop, in a fondue pot, bring the white ale to a boil. Over medium heat, gradually add the cheese mixture, stirring after each addition until the cheese has melted. Add the lemon juice. Season with the pepper.
  3. Place the fondue heating plate at the centre of the table. Select the Cheese function and set the pot on the heating plate. Serve with the vegetables, sausage, bread and gherkins.

Good with...

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.