Classic Fondue Reinvented
- Course Main Dishes
- Prep. Time 20 mins
- Cooking Time 5 mins
- Yields 4 servings
Preparation
What You Need
1 cup (250 mL) Canadian Oka*, in small dice
1 cup (250 mL) Canadian Emmental, grated
1 cup (250 mL) Canadian Vacherin, in small dice
4 tsp (20 mL) cornstarch
1 clove garlic, sliced in two
3/4 cup (180 mL) Pale Ale type beer
2 tbsp (30 mL) kirsch
1 tsp (5 mL) lemon juice
Ground nutmeg and pepper to taste
2 to 3 baguettes, cubed
2 cups (500 mL) assorted raw vegetables (quartered mushrooms, broccoli and cauliflower florets etc.)
Instructions
In a bowl, mix cheeses and cornstarch.
Rub the inside of a fondue pot** with sliced faces of garlic clove. Over medium heat, pour beer, kirsch and lemon juice in pot and bring close to the boiling point, then reduce heat to very low.
Add cheeses gradually by handfuls, stirring until melted. Keep heat low; do not boil preparation; as fondue should not be subjected to high temperatures. Stir preparation in a figure eight motion with a wooden spoon until smooth and creamy. Blend in nutmeg and pepper to taste.
Spear baguette cubes and vegetables with fork, dip in fondue and enjoy!
View the latest tips or add one of your ownNutritional Info
Per serving
Energy: 861 calories
Proteins: 41 g
Carbohydrates: 111 g
Calcium: 860 mg
Fat: 27 g
Latest Tips
You've got choice
Replace Canadian Oka with grated Swiss or Canadian Colby. For a touch of country flavour, blend in 1 tsp (5 mL) of dry mustard and 1/2 cup (125 mL) of chopped and sautéed leek.
Our tips
**Prepare recipe on the stove before placing pot on its burner.
Cheese maker's note: In stores, you will find Canadian Swiss under the names of Cogruet or Mont Saint-Benoît and Canadian Emmental under the names of Chaliberg or Kingsberg.
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