Cheese fondue pan and fondue forks
Ingredients for 4 people
200 grams of mushrooms
80 grams of butter
80 grams of flour
120 grams of Breugem Tripel
150 grams of mature cheese
100 grams of vacherin
100 grams of Gruyere cheese
salt and pepper
Dippers: French bread, cauliflower, broccoli, carrot, cucumber, bell pepper, onion, celery, cherry tomatoes and boiled new potatoes.
In the summer you can also add pineapple, strawberry and apple.
* this recipe was devised and made by Arvid Bergström, Biersommelier and Foodpairing specialist
Preparation time 20 minutes
Break the stalk from the mushrooms. And put them in the oven for 5 minutes, which you put on at 160 degrees Celsius. Make a roux by melting the butter in a pan and add the flour. Stir with whisk until smooth. Then gradually add the beer, turn down the heat! Otherwise the taste becomes too bitter.
Stir until smooth sauce without boiling. Now add the three cheeses a little and stir until it has melted. If it is too thick, you can still add some beer. Season with salt and pepper.
Serve with French bread, cauliflower, broccoli, carrot, cucumber, bell pepper, onion, celery, cherry tomatoes and boiled potatoes. And in the summer also add the pineapple, strawberry and apple.