Cheese Fondue With Beer and Bourbon

Ingredients for Cheese Fondue With Beer and Bourbon

• 2 garlic cloves, halved lengthwise

• 120ml Belgian beer (such as Duvel)

• 475ml dry white wine, divided

• 3 tablespoons cornflour

• 450g Gruyère, coarsely grated

• 450g Babybel cheese, grated

• 2 tablespoons bourbon or brandy

• 1/4 teaspoons bicarbonate of soda

• 1 tablespoon fresh lemon juice

• Kosher salt

• 950ml (1-inch pieces) country-style bread, preferably day-old

• Assorted ham and salumi, pickles, and crudités (for serving)

Rub inside of a large saucepan with cut sides of garlic. Finely grate garlic into saucepan; add beer and 350ml wine and bring to a boil over medium heat. Whisk cornflour and remaining 120ml wine in a small bowl until no lumps remain, then whisk into liquid in saucepan. Bring to a boil, whisking constantly, then reduce heat so mixture is at a very low simmer and very gradually add Gruyère and Babybel, whisking until smooth (fully incorporate each batch of cheese before adding more).

Whisk bourbon and bicarbonate of soda in a small bowl to combine, then whisk into fondue, followed by lemon juice; season with salt. Transfer to a fondue pot and serve with bread, ham, salumi, pickles, and crudités for dipping.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.