True Canadian Cheese Fondue
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This is from Canadian Living magazine. I'm not Canadian, so no expert, but I figure they know what they're talking about! A good substitute for the Oka cheese would be Raclette, Emmenthal or Port Salut. Cheese..mmmmmmmmmmmmmmmmm!
- Ready In:
- 2 cups dry white wine
- 1 garlic clove, minced
- 1 1⁄3 lbs oka cheese, shredded (5 1/2 cups)
- 12 ounces cheddar cheese, shredded (3 cups)
- 2 tablespoons cornstarch
- 1 1⁄2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1⁄4 teaspoon pepper
- 1 pinch grated nutmeg
- 1 pinch cayenne pepper
- 1 tablespoon whiskey
- 2 French baguettes, cut in 1-inch (2.5 cm)
- assorted apples or pear, cored and cubed
- Pour all but 2 tablespoons (25 mL) wine into fondue pot; add garlic and bring to simmer over medium heat on stove top.
- Add Oka and Cheddar cheeses; stir with wooden spoon until melted. Dissolve cornstarch in remaining wine; stir in mustard, Worcestershire sauce, pepper, nutmeg and cayenne. Add to fondue pot and bring to simmer, stirring; simmer for 1 minute. Stir in whisky.
- Place over medium-low heat of fondue burner on table, adjusting heat as necessary to maintain low simmer. Serve with bread, apple and pear pieces to skewer and stir into cheese mixture.
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