Four Cheese Jardinière Fondue
This is the Four Cheese Jardinière Fondue recipe.
- Prep: 25 min
- Cooking: 5 min
Ingredients
- 3/4 cup (180 mL) Sharp Canadian Cheddar grated
- 3/4 cup (180 mL) Canadian Swiss* in small dice
- 3/4 cup (180 mL) Canadian Gouda* grated
- 3 tbsp (45 mL) Canadian Parmesan grated
- 4 tsp (20 mL) cornstarch
- 3/4 cup (180 mL) Pale Ale type beer
- 1/2 to 1 tsp (2 to 5 mL) dried dill
- Pepper to taste
- 1/2 cup (125 mL) preserved roasted sweet peppers diced
- 2 to 3 baguettes cubed
- 2 to 3 sausages cooked and sliced into rounds (optional)
- 4 to 8 dill pickles sliced into thick rounds (optional)
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Preparation
In a bowl, mix cheeses and cornstarch.
Over medium heat, pour beer in a fondue pot and bring close to the boiling point, then reduce heat to very low. Add cheeses gradually in handfuls, stirring until melted. Keep heat low; do not boil preparation; as fondue should not be subjected to high temperatures.
Stir preparation in a figure eight motion with a wooden spoon until smooth and creamy. Blend in dill, pepper to taste, then roasted peppers.
Spear baguette cubes, sausage and dill pickle rounds with fork, dip in fondue and enjoy!
Tips
Cheese maker's note: In stores, you will find Canadian Swiss under the names of Cogruet or Mont Saint-Benoît.
Prepare recipe on the stove before placing pot on its burner.
* You can also use flavoured instead of regular Canadian Gouda or replace Canadian Swiss by Canadian Brie (rind removed and cubed).
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Nutritional information
Per serving| Energy: | 826 Calories |
| Protein: | 40 g |
| Carbohydrate: | 109 g |
| Fat: | 27 g |
| (% DV*) | |
|---|---|
| Calcium: | 684 mg |
