Garlic and Herb Cheese Fondue with Beer

Garlic and Herb Cheese Fondue with Beer


High Calcium

Nutritional Facts Per Serving

10 g
16 g
1 g
Show all nutrition facts

Nutritional Facts

1/6 of the recipe
  • Amount For Serving % Daily Value
  • Calories 200
  • Lipides 10 g
    • Saturated fat  6 g
  • Sodium  390 mg
  • Carbs 16 g
    • fiber  1 g
    • Sugar  1 g
  • Protein 10 g


  • 2 oz (60 g) grated OKA L' Artisan Cheese (1/2 cup/125 mL)
  • 2 oz (60 g) grated OKA Cheese (1/2 cup/125 mL)
  • 2 oz (60 g) grated Sensations by Compliments 2 Years Aged Cheddar (1/2 cup/125 mL)
  • 2 tsp (10 mL) cornstarch
  • 1/2 cup (125 mL) lager-style beer
  • 1 clove garlic, smashed
  • 1 sprig fresh thyme
  • 2 tsp (10 mL) finely chopped chives
  • 1 tsp (5 mL) Dijon mustard
  • pinch of pepper
  • 1 tbsp (15 mL) finely chopped toasted walnuts
  • 1/2 baguette, sliced


  1. In large bowl, toss together OKA L' Artisan Cheese, OKA Cheese, Cheddar and cornstarch; set aside.
  2. In heavy-bottomed medium saucepan, combine beer, garlic and thyme. Set over high heat and bring to a boil; immediately reduce heat to low. Using a fork, remove and discard the garlic and thyme. Gradually add cheese mixture, whisking until cheese is completely melted between additions. Cook 4 to 5 min., or until thickened (if cheese starts to stick to bottom of saucepan, turn off heat). Stir in chives, mustard and pepper.
  3. Pour mixture into heated fondue pot. Sprinkle with walnuts. Serve with baguette slices for dipping.


  • Substitute the OKA cheeses with same weight (or slightly more) of double cream Brie cheese. Remove and discard the rind on the brie; cut cheese into small chunks before tossing with the Cheddar and cornstarch.
  • Substitute baguette with cooked potatoes, cauliflower, broccoli or green beans.
  • If you don’t have a fondue pot, use another gentle heat source such as slow cooker or double boiler.