Three-Cheese Bread with Blonde de Chambly



  • 3 cups flour
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 1 tbsp. snipped chives
  • 1 cup grated Gruyère
  • 1 cup grated cheddar
  • ½ cup grated Parmesan
  • 1 cup Blonde de Chambly at room temperature
  • ¾ cup sour cream
  • 1 egg
  • ¼ cup tomato juice
  • 1 tbsp. Dijon mustard
  • 2 tsp. Worcestershire sauce


  • In a large bowl, combine the flour, baking powder, salt, chives, half the Gruyère, half the cheddar, and half the Parmesan and set aside.
  • In a bowl, whisk together the beer, sour cream, egg, tomato juice, mustard, and Worcestershire sauce until the mixture is homogeneous.
  • Add the liquid ingredients to the dry ingredients and mix using a wooden spoon until a very thick dough forms. (Don't overknead!)
  • Transfer the dough into a buttered bread pan and press the top down gently to produce a relatively even crust during baking.
  • Sprinkle the remaining cheeses on top and bake on the center rack at 350°F for 45 to 50 minutes or until thoroughly fluffy and crusty.
  • Let cool for 15 minutes before turning out of the pan.
  • Cut into slices and serve warm or cold with sausage or pâté and—why not?—a cold Blonde de Chambly.

Source: Vibi, La casserole carrée (french only)