By Chef Jean Soulard
- Prep: 15 min
- Cooking: 5 min - 10 min
- 1 garlic clove halved
- 1 tbsp (15 mL) all-purpose flour
- 1 1/2 cups (375 mL) dry white wine
- 1 lb (450 g) Canadian Swiss cheese grated
- 1 lb (450 g) Canadian Canadian-swiss grated
- 1/3 cup (80 mL) kirsch
- A pinch of freshly grated nutmeg
- Freshly ground black pepper
- 1 baguette bread slightly stale, cut into large cubes
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Rub bottom and sides of a fondue pot with garlic. Place a basket filled with bread cubes on the table.
Mix flour and cheeses together.
Pour wine into the fondue pot and heat over medium heat. Gradually add about a third of the grated Canadian Swiss and Canadian Canadian-swiss, stirring constantly with a wooden spoon until cheese has melted and the mixture begins to bubble.
Continue stirring while gradually adding remaining Canadian Swiss and Canadian Canadian-swiss. Add kirsch and nutmeg, season with pepper and place fondue pot on a lit alcohol burner.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||94 % / 1038 mg|
|Vitamin B12:||139 %|