Recommendations · Beer and food

Cheese fondue with Gouden Carolus Tripel

Melted Gruyère and Emmentaler in a pan on the table, with pieces of baguette. Against that much melted cheese you need a beer that brings carbonation and strength.

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Bottle of Gouden Carolus Tripel, beer

From the shelf

The bottle

Gouden Carolus Tripel comes from Gouden Carolus in Belgium and is a tripel of 9 percent ABV. The bottle contains 33 centilitres. A tripel is blond and strong, refermented in the bottle and therefore rich in carbonation, with a spicy yeast note and a dry finish.

Gouden Carolus Tripel

The combination

Why this works together

Melted cheese is fat that sticks to the palate. Carbonation breaks up that layer and the 9 percent by volume dissolves the fat, where a light pils would leave it. The spicy yeast note sets itself against the saltiness of the aged cheese, and because a tripel ends dry, the fondue stays edible to the last bite.

At the table

The dish

  • Before 4 people
  • Ready in 30 minutes
  • Type main course

What you need

  • 400 grams Gruyère, grated
  • 400 grams of Emmentaler, grated
  • 300 millilitres dry white wine
  • 1 clove of garlic
  • 2 teaspoons cornflour
  • 1 pinch of nutmeg
  • 2 white baguettes, cubed
  • 2 firm pears, in wedges
  • 200 grams pearl onions
  • freshly ground black pepper

How to make it

  1. Cut the baguette into cubes with the crust still on; a fork does not catch on a cube without crust.
  2. Halve the clove of garlic and rub the inside of the fondue pot with it.
  3. Mix the grated cheese with the cornflour, so that every strand is coated.
  4. Warm the wine in the pan to just below boiling point.
  5. Add the cheese in four portions and, after each portion, stir in figures of eight with a wooden spoon until everything has melted.
  6. Grind pepper over it and grate the nutmeg over the top.
  7. Place the pan on the rechaud on the table and keep the flame low, so the fondue keeps bubbling gently.
  8. Serve with the bread, pears and pickled onions, and stir regularly while eating.

In the glass

Serving

Pour at 8 to 10 degrees into a goblet glass, with a head of one finger. A tripel served too cold closes up; at this temperature the spicy notes open up and the carbonation still stays firm enough.

All about Gouden Carolus TripelBack to Recommendations from ’t Bockje

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