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All White Beer Recipes

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Beer and cheese fondue being cooked in Ooni cast iron skillet pan

Camembert, Brie and White Beer Fondue

Fondue is a melted cheese dish from Switzerland, served in a communal pot over a portable stove such as a candle or spirit lamp.

In his book Molecular Gastronomy: Exploring the Science of Flavor, culinary chemist Hervé This points out that the success of the dish lies in proper cheese selection.

The key to a successful fondue is choosing a well-ripened cheese.

This recipe is a slight twist on the classic, using two soft cheeses: Camembert and brie.

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