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Cheese fondue

CHEESE FONDUE

Cheese fondue is simple to prepare, but oh-so-delicious! Follow this guide for practical and one-of-a-kind ideas.

A GOURMET TREAT

Not only is cheese fondue delicious, it’s also a great way to spend time with family and friends. Originally from Switzerland, it’s easy to make and a real treat for the taste buds. Your IGA supermarket has everything you need to prepare this yummy dish at home. 

CHOOSING THE RIGHT CHEESE

Traditional Swiss cheese fondue is made with Gruyere, Emmental, Vacherin, and Appenzeller, but of course, you can vary the flavours by using Quebec cheeses. Generally, we recommend using firm or semi-firm cheeses. Here are a few examples:

FOR A SUCCESSFUL FONDUE EVERY TIME

FOR A SUCCESSFUL FONDUE EVERY TIME

Choose two or three firm or semi-firm cheeses.

For one person:
  • 150 g (2 cups) shredded cheese (all cheeses combined)
  • 5 ml (1 tsp.) cornstarch
  • 60 ml (1/4 cup) white wine
  • 1 small pinch nutmeg (optional)
  • Pepper to taste

Make sure to rub the bottom and sides of your fondue pot with a clove of garlic before adding the cheese mixture and multiply the above recipe by the number of guests attending.
If you prefer a more liquid fondue, simply add more wine. Inversely, for a thicker fondue, add more cheese.

PREPARATION: 
  • Rub the bottom and sides of your fondue pot with a clove of garlic.
  • Add the shredded cheese and cornstarch. Mix. 
  • Add the wine and slowly heat until the cheese has melted and the mixture is smooth. 
  • Season to taste. 
CHEESE FONDUE 101:
  • Use a thick-bottomed pot so that the cheese doesn’t stick.
  • Make sure the heat isn’t set to too high, allowing the cheese to easily mix with the liquid.
  • Stir gently but constantly with a wooden spoon, making a figure 8, to prevent the mixture from sticking to the bottom of the pot.

SIDES

LET YOUR IMAGINATION RUN WILD!

 When it comes to side dishes, the possibilities are practically endless! Here are a few mouth-watering suggestions:

  • Bread: baguette, sweet bread, olive fougasse
  • Vegetables: broccoli, mushrooms, peppers, baby potatoes
  • Fruit: pears, dates, apples, apricots, figs
  • Nuts: hazelnuts, almonds, walnuts
  • Charcuteries: sausage, cubed ham, chorizo, dried sausage

QUANTITY: Per person, prepare 250 ml (1 cup) of fruit and/or vegetables, 60 ml (1/4 cup) of nuts, and ½ a baguette. 

PREPARATION: 

  • Prepare the vegetables and blanche the firmer ones, such as broccoli. 
  • Slice vegetables, like mushrooms and peppers. 
  • Boil and quarter the potatoes.

HAVE FUN WITH YOUR FONDUE: 

  • Replace the wine with your favourite beer or cider.
  • Add fresh herbs near the end of cooking time.