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Cheese Fondue

Cheese Fondue

Recipe by Belgian renowned chef Nicole Darchambeau. This cheese fondue uses LOKA Scotch as an ingredient which adds a lovely savoury flavour. Serve with crudités, bread and pickles to balance the richness.




  • 300ml of LOKA Scotch
  • 300gms of cheddar cheese
  • 100gms of stilton (or other blue) cheese
  • 200gms of grated emmenthal cheese
  • 1 tablespoon of cornstarch
  • 1 tablespoon of milk
  • Pepper
  • 4 ribs of white celery
  • 2 crunchy apples
  • 2 fairly firm pears
  • 2 baguettes or bread of choice


  • Step 1: In a pan, heat the beer over low heat.
  • Step 2: Cut the cheddar and the stilton into small cubes, pour into the beer. Add the grated Emmenthal. Gently melt by turning regularly with a spatula.
  • Step 3: Clean the celery ribs, cut into pieces. Divide apples and pears into quarters, without peeling them, extract the core, cut into large cubes.
  • Step 4: Cut the bread into pieces.
  • Step 5: Dissolve the starch in the milk. Add to the fondue. Thicken while mixing. Pour into the pot and put the stove on low heat.
  • Step 6: Dip bread, pears, apples and celery in the fondue.

Bon appétit!