Fondues were popular in the 1970’s and I’m happy to say, are making a comeback.
On our road trip across Canada we were lucky enough to stay at the Chateau and indulge in their signature menu. Chef Jean-Luc graciously shared his recipes with me.
Traditional Half & Half Cheese Fondue
Recipe serves – 2 as a main 4-6 as part of a fondue dinner
200 gr. Gruyère Cheese, Emmentaler or Swiss Cheese – read labels for weights when buying
175 gr. Appenzeller Cheese or Raclette Cheese
1 Garlic clove
200 ml (3/4 cup +1 tbsp) Dry wine with acidity such as a Reisling – I use a VQA Inniskillin or a Jackson-Triggs
1 tbsp (30 mL) Cornstarch
2 tbsp (30 ml) Kirsch
Pinch of pepper
Pinch of Nutmeg
French Baguette 1 large baguette – cut into bite size cubes, I used a whole grain from Ace Bakery.
1. Cut the garlic in half and rub the inside of the pot with it, add the white wine.
2. When the wine is simmering, slowly add the grated cheese and stir until the consistency is smooth.
3. Make a liaison with the cornstarch and a little of white wine (basically whisk together until lump free) and gently whisk into the cheese, add the pepper and nutmeg.
4. Add the kirsch just before serving.
Chef tip: The consistency of the cheese fondue is supposed to be like
To eat with the traditional fondue, you can serve baby gherkins, silver pickled onions, mushroom caps, and or pickled mixed vegetables.