Swiss Cheese and Steam Whistle Fondue
Created by resident cheese expert, Afrim Pristine, of Toronto's most influential Gourmet Shop, The Cheese Boutique.
Afrim Pristine recommends that as the cold weather approaches it's time to resurrect the most social of dining experiences - the cheese fondue - perfect for holiday entertaining or cold weather dining, apres ski.
Rub fondue pot with garlic while on medium heat. Add Steam Whistle Pilsner - the alcohol will evaporate leaving just the beer flavour. Add entire amount of grated cheese into hot Fondue pot. While CONSTANTLY stirring the pot, add 1 oz potato starch. Stir until cheese is completely melted with ripe, liquified consistency.
Dip Thuet crusty bread, cured meats and roasted potatoes into fondue. Have fun!
Recipe serves 4 people.
- 3 oz Steam Whistle Pilsner
- 400 gr Swiss Gruyere, coarsely grated
- 400 gr Vacherin Fribourgeois, coarsely grated
- 1 oz Potato Starch
- 1 Garlic Clove