Prep Time: 15 Minutes
Cook Time: 25 Minutes
Serves: 6

1.) Preheat oven to 450℉. Place bread cubes in a single layer on a non-greased baking pan. Bake for 5-7 minutes or until lightly crisp, flipping often.

2.) In a small saucepan, melt butter, sauté onion until tender, Add garlic and cook for 1 minute longer. Pour in beer and bring to a boil, then reduce heat to medium-low

3.) Remove rind from Chimay cheese and dice in ½ inch cubes.

4.) Combine Chimay cheese and shredded cheeses into a saucepan; stir until melted. Then stir in cream and olive oil.

5.) Transfer to a small fondue pot or 1 ½ quart slow cooker. Keep warm.

6.) Add additional cream if fondue thickens . Serve with toasted bread and other accompaniments.