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Fondue with Alfred LE FERMIER on Baguette

Fondue with Alfred LE FERMIER on Baguette

4 portions


  • 500 ml (2 cups) Alfred LE FERMIER cheese, grated
  • 15 ml (1 tbsp) flour
  • 5 ml (1 tsp) dry mustard
  • 180 ml (3/4 cup) dark beer
  • 5 ml (1 tsp) Worcestershire sauce (optional)
  • 4 slices of baguette
  • 45 ml (3 tbsp) butter
  • Freshly ground black pepper, to taste


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  • Preheat the oven grill.
  • In a bowl, mix the cheese, flour, dry mustard and pepper together. Set aside.
  • In a saucepan, heat the beer. Gradually add the grated cheese and melt it while mixing with a wooden spoon. Add the Worcestershire sauce.
  • In a frying pan, brown both sides of the bread slices in butter.
  • Place the bread slices in individual ramekins. Cover with the cheese mixture. Bake until the cheese is golden. Serve with salad.

You can use this cheese for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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