Recipe #3714
Four-Cheese Fondue
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 10 min |
| Total: | 25 min |
4
servings
servings
| Category: | Fondues et raclettes |
| Subcategory: | Fondues |
| Source: | Féd. producteurs de lait du Québec |
Wine & food pairing
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Recipe ingredients
- 3/4 cup (180 mL) shredded Le St-Félicien cheese
- 3/4 cup (180 mL) diced Canadian Swiss
- 3/4 cup (180 mL) shredded Canadian Gouda
- 3 Tbsp. (45 mL) grated Canadian Parmesan
- 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) diced, roasted sweet peppers in a jar
- 2 to 3 baguette loaves, cubed
- 2 to 3 sausages, cooked and sliced into rounds (optional)
- 4 to 8 dill pickles, cut into chunks
Preparation
In a bowl, stir together cheese and cornstarch.
Pour beer into a fondue pot over medium heat and bring almost to a boil, then reduce heat to very low.
Add cheese mixture by handfuls, stirring until melted. Keep heat very low. Do not boil mixture.
Stir mixture in a figure-eight motion with a wooden spoon until smooth and creamy.
Stir in dill, pepper and sweet peppers.
Spear pieces of baguette, sausage and dill pickle with forks, dip in fondue and enjoy!
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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