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Fondue with Quebec cheeses and white wine
Fondue with Quebec cheeses and white wine

Fondue with Quebec cheeses and white wine

Preparation 10 minutes
Cooking time 10 minutes
Servings 4


  • 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


  1. In a large bowl, mix the cheeses together.
  2. Sprinkle with flour and stir well
  3. Set aside.
  4. Rub the inside of a fondue pot with the garlic clove half.
  5. Add the white wine and kirsch.
  6. Cook over medium heat.
  7. Just before the liquid starts to boil, gradually add the cheese mixture in small quantities at a time.
  8. Stir with a wooden spoon.
  9. Wait until the cheese has melted before adding more.
  10. Add the nutmeg and pepper.
  11. Continue cooking, stirring continuously.
  12. Boil for 2 to 3 minutes.
  13. Place the pot over the fondue heat source.
  14. 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.

Availability in stores