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Four-Cheese Fondue https://www.metro.ca/userfiles/image/recipes/fondue-quatre-fromages-3714.jpg PT15M PT10M PT25M
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!
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3/4 cup (190 mL) shredded le st-felicien cheese 3/4 cup (190 mL) diced canadian swiss 3/4 cup (190 mL) shredded canadian gouda 3 Tbsp. (45 mL) grated canadian parmesan 4 tsp. (20 mL) corn starch 3/4 cup (190 mL) pale ale-type beer 1/2 tsp. (3 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
Four-Cheese Fondue

Four-Cheese Fondue

Rate this recipe
4 Votes
4
servings
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3/4 cup
    (190 mL)
    shredded le st-felicien cheese
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    BERGERON OR LOUIS CYR CANADA GOUDA CHEESE

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    SELECTION COTTAGE CHEESE

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    500 g SELECTED VARIETIES


    IRRESISTIBLES GRATED PARMESAN CHEESE

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  • 3/4 cup
    (190 mL)
    diced canadian swiss
  • 3/4 cup
    (190 mL)
    shredded canadian gouda
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    BOTHWELL CHEESE

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    2 for $10.00

    170 g SELECTED VARIETIES


  • 3 Tbsp.
    (45 mL)
    grated canadian parmesan
  • 4 tsp.
    (20 mL)
    corn starch
  • 3/4 cup
    (190 mL)
    pale ale-type beer
  • 1/2 tsp.
    (3 ml)
    dried dill

  • pepper to taste
  • 1/2 cup
    (125 mL)
    diced, roasted sweet peppers in a jar
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    MINI SWEET PEPPERS

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    $2.99 ea.

    227 g PRODUCT OF ONTARIO


  • 2 to 3
    baguette loaves, cubed
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  • 2 to 3
    sausages, cooked and sliced into rounds (optional)
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    STUFFED MUSHROOMS VALUE PACK

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    JOHNSONVILLE SAUSAGES

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    375 - 500 g SELECTED VARIETIES


  • 4 to 8
    dill pickles, cut into chunks
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    3 L PRODUCT OF ONTARIO, CANADA NO. 1 GRADE


Imprimer ma sélection

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!

Source : Féd. producteurs de lait du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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