Name: Cheese Fondue (2)
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 6 serving(s)
Ingredients: 1/2 lb (225 g) Valbert (semi-soft washed rind cheese from Saguenay-Lac-Saint-Jean), grated; 1/2 lb (225 g) Vacherin Fri-Charco (semi-soft washed rind cheese from Montérégie), grated; 1/2 lb (225 g) Migneron (semi-soft washed rind cheese from Charlevoix), grated; 2 tablespoons (30 ml) flour; 1 clove garlic, halved; 1 cup (250 ml) white wine; 1 pinch nutmeg; Freshly ground black pepper

Note from Ricardo

If you can’t find the Quebec cheeses called for in this recipe, substitute cheeses such as Vacherin, Gruyère, Comté de Juraflore or Beaufort.

For dipping
Day-old baguette, cubed
Cured sausage, sliced
Sausages of your choice, blanched, grilled and sliced
Sliced smoked duck breast
Small new potatoes, boiled and quartered
Cauliflower florets, blanched
Granny Smith apples, cubed

Cheese Fondue (2)

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note