Cocktails
Meals
CHEESE FONDUE
Preparation : 15 min.
Cooking : 10 min.
Portions : 8
After apples, cheese is our favorite food. This is why, once a year, we organize a fondue evening. A few days before the event, each member of the family chooses their cheese and writes it down on a piece of paper. Then, we draw three at random. Over time, we found the perfect mix. Here it is.
Fondue
Ingredients
5 ml (1 tsp) cornstarch
30 ml (2 tbsp.) apple cider vinegar
1 peeled garlic clove (optional)
300 ml still cider
454 g (1 lb) Hercule de Charlevoix cheese, grated, rinds removed
454 g (1 lb) Le 1608 cheese, grated, rinds removed
1 wheel (250 g) Le Fleurmier cheese cut into pieces with the rind
A pinch of freshly grated nutmeg (optional)
Preparation
In a small bowl, dissolve the cornstarch in the cider vinegar.
Rub the inside of the fondue pot with the garlic clove (optional).
Heat the fondue pot over medium heat and pour in the still cider
Bring to a boil, then reduce heat.
Stir gently.
Add the cheese and mix until melted.
Stir in the cornstarch and cider vinegar mixture, as well as a magical little touch of freshly grated nutmeg (if desired).
Serve the mixture in the fondue pot on a stove, accompanied by pieces of apple and bread.
