Beer Cheese Fondue
25 MIN
10 MIN

Beer Cheese 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


  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.