Beer Cheese Fondue
- Preparation 25 min
- Cooking 10 min
- Servings 4
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.
Featured in RICARDO Magazine (WINTER 2019)
- Egg-free
- Gluten-free
- Nut-free
- Vegetarian
Categories
Ingredients
-
Fondue
- 3/4 lb (340 g) Oka cheese, grated
- 3/4 lb (340 g) Swiss-style cheese, grated
- 1 tbsp cornstarch
- 1 cup (250 ml) white ale
- 1 tbsp (15 ml) lemon juice
- Black pepper, to taste
-
For dipping, your choice of
- 1 recipe oven-roasted vegetables (recipe below)
- 1/4 lb (115 g) small baby potatoes, boiled
- Endives, cut into wedges
- Dried sausage, thinly sliced
- Country bread, cubed
- Gherkins