Beer cheese fondue
Prep Time
Price Per Serving
Cooking Mode
1 cup (250 ml) cup Stella Artois
17.5 oz (500 g) oz grated Gruyère cheese
2 tbsp. tbsp cornstarch
1 tbsp. tbsp Dijon mustard
1 pinch paprika
1 pinch cayenne pepper
1 cup (250 ml) cup Stella Artois
17.5 oz (500 g) oz grated Gruyère cheese
2 tbsp. tbsp cornstarch
1 tbsp. tbsp Dijon mustard
1 pinch paprika
1 pinch cayenne pepper
Directions
1This recipe is presented to you by Labatt.
2Mix grated cheese, cornstarch, paprika and cayenne pepper in a bowl.
3Bring beer to a boil over medium-high heat in a heavy-bottomed saucepan or fondue dish, then reduce over low heat.
4Add cheese mixture to beer gradually, stirring continuously until cheese is completely melted.
5Add Dijon mustard and season with salt to taste. Serve fondue over medium-low heat with bread, asparagus, sausages or boiled potatoes and a cold Stella Artois.
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Personal Note
Personal Note