Canadian Swiss and Canadian Canadian-Swiss Fondue
By Chef Jean Soulard
- Prep: 15 min
- Cooking: 5 min - 10 min
Ingredients
- 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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Preparation
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.
Tips
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Nutritional information
Per serving| Energy: | 638 Calories |
| Protein: | 37 g |
| Carbohydrate: | 30 g |
| Fat: | 35 g |
| Fibre: | 1.1 g |
| Sodium: | 668 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 94 % / 1038 mg |
| Vitamin B12: | 139 % |
| Phosphorus: | 65 % |
| Selenium: | 61 % |
| Zinc: | 57 % |
