Three-Canadian-Cheese Fondue
From: Claire, Quebec, Canada
Comments: What a way to warm you up on a cold winter day!
For a special, original texture, add fresh or dried thyme or a mixture of different kinds of mushrooms to this cheesy mixture.
For a change, serve this fondue along with Italian fresh tomato wedges, broccoli and cauliflower flowerets or any other raw or blanched vegetable pieces, instead of bread cubes.
Servings: 4
IngredientsPreparation
  • 1 large clove garlic, halved
  • 6 ounces [170 g] grated Canadian Emmenthal cheese [approximately 2 cups / 500 mL]
  • 6 ounces [170 g] grated Gruyere cheese [approximately 2 cups / 500 mL]
  • 6 ounces [170 g] grated mild Canadian Cheddar cheese [approximately 2 cups / 500 mL]
  • 1 1/2 tablespoons [22.5 mL] all purpose flour
  • 1 1/2 cups [375 mL] dry white wine
  • Generous pinch Cayenne pepper
  • Ground nutmeg [to taste]
  • Salt and pepper [to taste]
  • French bread stick, cut into 1-inch [2.5-cm] cubes
  • Rub the inside of a ceramic fondue pot with garlic halves; throw away garlic.
  • Into a large bowl, sprinkle grated Emmenthal, Gruyere and Cheddar cheeses with flour.
  • Pour wine into fondue pot; bring to a gentle boil.
  • Add cheeses, a handful at a time, stirring between each addition until cheese is melted.
  • Sprinkle with Cayenne pepper, nutmeg, salt and pepper.
  • Arrange bread pieces onto a cookie sheet; just dry into a preheated 400°F [200°C] oven for 5 minutes.
  • Serve.