Sobeys Recipe Corner: Garlic & Herb Cheese Fondue with Beer


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


  • Step 1 
    In large bowl, toss together OKA L' Artisan Cheese, OKA Cheese, Cheddar and cornstarch; set aside. 
  • Step 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. 
  • Step 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.