Beer fondue

Beer fondue

Total: 30 min. | Active: 30 min.
Nutritional value / person: 844 kcal
, Fat: 62 g
, Carbohydrate: 8 g
, Protein: 56 g


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

100 g diced bacon
1 garlic clove
200 g tangy Tilsiter
600 g raclette cheese
2 tbsp Maizena cornflour
3 ½ dl light beer or non-alcoholic beer
1 tbsp lemon juice
½ tsp caraway seeds
pepper ground
800 g lye rolls (e.g. organic Silserkranz or Silserzöpfli)
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How it's done

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Press the garlic. Gently fry the diced bacon in the fondue pot until crispy. Sauté the garlic, remove the pot from the heat. Grate the cheese, add with the cornflour, mix everything together. Pour in the beer and lemon juice. Bring to the boil while stirring, continue to simmer over a low heat until the cheese has melted. Season the fondue. Cut the lye bread into cubes and serve with the fondue.

Good to know
Serve with: Beer.

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