Cheese and Beer Fondue

Cheese and Beer Fondue
  • 4 servings
  • 0:10 Preparation
  • 0:15 Cooking
  • 0:25 Total Time


Add all
  • 1 cup
    (250 mL)

    havarti cheese, riped

  • 1 cup
    (250 mL)

    le cantonnier du village de warwick cheese, riped

  • 1 cup
    (250 mL)

    cheddar cheese, riped

  • 4 tsp.
    (20 mL)


  • 3/4 cup
    (190 mL)

    pale ale type beer

  • pepper to taste

  • 3 Tbsp.
    (45 mL)

    chili sauce

  • 1/3 cup
    (80 mL)

    sliced black olives

  • 2 to 3

    bread baguettes


In a bowl, mix cheeses and cornstarch.

Pour beer, kirsch and lemon juice into a fondue pot and bring almost to the boil over a medium heat on the stove, then reduce heat to very low.

Add cheeses gradually by the handful, stirring until melted. Keep heat low, taking care not to boil mixture, as fondue does not react well to high temperatures.

Stir mixture in a figure eight motion with a wooden spoon until smooth and creamy. Blend in pepper to taste, chili sauce and olive slices. Place pot on its burner.

Spear baguette and chicken cubes with forks, dip in fondue and enjoy!

Source: Metro / Photo: Producteurs Laitier du Canada

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