Canadian Cheese fondue is a quick and easy meal to make, especially if you have a bunch of different cheeses in your fridge. It is truly a melting pot! Fondue is a signature dish from Switzerland, so do as the Swiss do – use firm alpine-style cheeses such as Swiss & Gruyere.
How to Make Canadian Cheese Fondue
2 Tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1 Tablespoon lemon juice
1 Tablespoon kirsch aka cherry brandy (optional)
1/2 teaspoon dry mustard
Assorted items to dip into the fondue: Grainy baguette slices, apple & pear slices, grilled sausages, cubes of cooked ham or peameal bacon, blanched pea pods & green beans, chunks of red & green peppers…anything goes!
- In a small bowl, toss the shredded cheeses with cornstarch and set aside.
- With the garlic clove, vigorously rub the inside of the ceramic fondue pot with the garlic. Throw away the garlic afterwards…and wash your hands – garlicy fingers are not that sexy!
- In a medium saucepan add the wine and lemon juice. Heat on medium & bring to a gentle simmer. Stir the cheese a handful at a time into the simmering hot liquid. This will gradually melt the cheese to create a smooth fondue.
- Once the fondue looks ready, stir in kirsch (optional), mustard and nutmeg. Stir again.
- Remove from heat and pour cheese into the garlic ladened fondue pot.
- Place on fondue apparatus with a votive or fondue burner underneath in order to keep the cheese warm.
- Go nuts & enjoy!
What wines pair with Canadian cheese fondue?
Canadian of course! A fondue full of Canadian cheese would be best with Canadian wines.
Our Sommeliers recommend that the wine should enhance the melted cheese combo rather than overpower it.
If white wine is your preference, look for a lightly oaked Chardonnay, Viognier or Pinot Gris. For red wines, a light to medium-bodied wine would be ideal.
As for red wines, Pinot Noir, Gamay Noir or a blend with Cabernet Franc & Merlot.
Rosé wine would work too!