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
In a saucepan, melt the butter and sauté the shallot.
Gently whisk in the flour to form a roux.
Gently pour in the beer, whisking constantly to avoid lumps. The mixture should thicken.
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.
Pour the hot fondue into a fondue pot or a hollowed-out loaf of bread.
Enjoy with whatever toppings you like!