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Bergeron Cheese and Chipie Fondue

Created in collaboration with Archibald, this cheese fondue recipe will warm you up on the coldest days. What better way for beer and cheese lovers to pair Chipie, a red ale with a generous malty taste, with our Le Louis Cyr, Le Classique Cumin and Le Fin Renard cheeses? You won’t get enough of this comforting and oh-so-tasty recipe!

Cuisine type : Cheese fondue
Servings : 4 
Preparation time :  35 minutes
Cooking time :  10 minutes
Total time :  45 minutes

¼ cup soft butter

¼ cup all-purpose flour

1 grey shallot, finely chopped

473 ml (1 can) Chipie beer

170 g (1 wedge) Le Louis Cyr cheese

200 g (1 wedge) Le Classique Cumin cheese

170 g (1 wedge) Le Fin Renard cheese

½ clove garlic, finely chopped


Baguette bread, sliced

Boiled potatoes

Sausages or other cold meats

Raw vegetables

  1. In a saucepan, melt the butter and sauté the shallot.

  2. Gently whisk in the flour to form a roux.

  3. Gently pour in the beer, whisking constantly to avoid lumps. The mixture should thicken.

  4. Add the garlic and three cheeses, one at a time: Le Louis Cyr, Le Classique Cumin and Le Fin Renard. Make sure the cheese is well melted between each step so that the texture of the mixture becomes smooth.

  5. Pour the hot fondue into a fondue pot or a hollowed-out loaf of bread.

    Enjoy with whatever toppings you like!

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