Fondue with Quebec cheeses and white wine
- 1.25 L (5 cups) Swiss Perron cheese, grated
- 500 ml (2 cups) Cantonnier du Village, rind removed, grated
- 500 ml (2 cups) Migneron de Charlevoix, rind removed, grated
- 30 ml (2 tbsp) all-purpose flour
- 1 garlic clove, peeled and cut in half
- 375 ml (1 1/2 cup) white wine
- 30 ml (2 tbsp) kirsch
- 1 pinch of ground nutmeg
- Freshly ground black pepper
- 1 baguette, cut into cubes
- In a large bowl, mix the cheeses together.
- Sprinkle with flour and stir well
- Set aside.
- Rub the inside of a fondue pot with the garlic clove half.
- Add the white wine and kirsch.
- Cook over medium heat.
- Just before the liquid starts to boil, gradually add the cheese mixture in small quantities at a time.
- Stir with a wooden spoon.
- Wait until the cheese has melted before adding more.
- Add the nutmeg and pepper.
- Continue cooking, stirring continuously.
- Boil for 2 to 3 minutes.
- Place the pot over the fondue heat source.
- Serve with the cubes of baguette.
You may also serve the fondue with small boiled potatoes, blanched vegetables or even wedges of apple and pear.