Cheddar-Beer Fondue

Cheddar-Beer Fondue
  • 3 cups
  • 0:30 Preparation
  • 0:15 Cooking
  • 0:45 Total Time


Add all
  • 2 Tbsp.
    (30 mL)


  • 2 Tbsp.
    (30 mL)


  • 1 tsp.
    (5 mL)

    Dijon mustard

  • 1 bottle
    (341 mL)


  • 1 tsp.
    (5 mL)

    Worcestershire sauce

  • 2 cups
    (500 mL)

    cheddar cheese

  • 1 cup
    (250 mL)

    Le Bocké Québec cheese

  • croutons or breadsticks


Melt butter in a pan; bind the flour and mustard.

Stir in the beer and Worcestershire sauce.

Bring to a boil over medium heat until slightly thick; lower the heat, add cheese and stir.

Pour into a chafing dish.

Dip croûtons, breadsticks and crudités.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007