Classic cheese fondue

Name: Classic cheese fondue
Prep time: 20 min
Cook time: 15 min
Yield: 4
Cuisine: Québécoise
Ingredients: 350 g Emmental cheese, grated; 150 g Gruyère cheese, grated; 300 g Fredondaine cheese from Fromagerie de la Vache à Maillotte, grated (or other semi-firm cheese); 4 teaspoons cornstarch; 1 1/2 cup dry white wine; 2 large garlic cloves, finely chopped; 2 pinches nutmeg; Salt and pepper from the mill; Multigrain loaf of bread, cubed; Grapes; Sausage or chorizo, sliced; Lightly blanched broccoli

Preparation 20 min
Cooking 15 min
Servings 4
Freezing I do not suggest

This classic cheese fondue tastes like heaven. It is good for all occasions: after skiing, one-on-one, for a dinner with friends… Bring out the good wine and enjoy the good weather!

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Ingredients

350 g Emmental cheese, grated
150 g Gruyère cheese, grated
300 g Fredondaine cheese from Fromagerie de la Vache à Maillotte, grated (or other semi-firm cheese)
4 teaspoons cornstarch
1 1/2 cup dry white wine
2 large garlic cloves, finely chopped
2 pinches nutmeg
Salt and pepper from the mill

Ingredients for the sides

Multigrain loaf of bread, cubed
Grapes
Sausage or chorizo, sliced
Lightly blanched broccoli

Preparation

In a large bowl, put the cheese and cornstarch and mix well. Set aside.
In a saucepan heated over medium heat, combine the cheese, white wine, garlic and nutmeg then season with season with salt and pepper. Cook for 10 to 12 minutes, stirring to melt the cheese.
Increase heat to medium high. When the cheese is melted, mix vigorously to obtain a homogeneous texture otherwise the liquid will remain on the top. Cook until the cheese begins to boil. Remove from the heat and serve with your favourite sides!

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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!