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!
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.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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