"According to Ksenia Prints of At the Immigrant's Table, who lives in Montreal, where cheese fondue is de rigueur during ski trips, fondue is a Swiss tradition that dates back centuries. It was originally created as a way to use aging cheese and stale bread during the winter months. This beer cheese fondue upgrades the classic by exchanging white wine for beer and adding a spicy, smoky kick with smoked paprika and cayenne pepper."
"Although there are many cheeses you can use for fondue, we love the combination of Gruyère and Emmental cheeses with Belgian wheat beer or pilsner. This fondue offers a lighter, more nuanced, and spice-forward version of a classic that still has all the creamy texture fondue is known for. This recipe works well as a cozy dinner for two, or as a centerpiece for casual gatherings where guests can dip bread, vegetables, and charcuterie at their own pace."
Fondue is a Swiss tradition that dates back centuries and was originally created to use aging cheese and stale bread during winter months. Beer cheese fondue replaces white wine with beer and adds smoked paprika and cayenne for a spicy, smoky kick. A combination of Gruyère and Emmental with Belgian wheat beer or pilsner yields a lighter, nuanced, spice-forward fondue that retains creamy texture. The recipe suits a cozy dinner for two or a casual gathering where guests dip bread, vegetables, and charcuterie. Ingredients include garlic, lemon juice, cornstarch, spices, and optionally kirsch; mark forks to avoid double-dipping.
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