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Classic swiss cheese fondue

Melted cheese with crusty bread makes the ultimate winter comfort food.


1 garlic clove peeled

1 cup (250 mL) dry white wine

10 oz (300 g) Canadian Emmental cheese diced

10 oz (300 g) Canadian Canadian-Swiss cheese diced

Juice of half lemon

1 tbsp (15 mL) cornstarch

1/4 cup (60 mL) kirsch

Pepper to taste

A pinch of nutmeg freshly grated

1 fresh large baguette cubed


Rub inside of fondue pot with garlic clove. Pour wine and bring to boil. Reduce to low heat, add Canadian Emmental cheese and Canadian Canadian-Swiss cheese. Stir in gently in a figure-eight pattern, to avoid lumps. Add drops of lemon juice, if cheese does not blend in easily.

Add kirsch blended with cornstarch. Season with pepper and nutmeg while stirring until smooth. Place fondue pot over tabletop burner and serve with bread.

Using fondue fork, dip bread cubes in fondue and enjoy. Stir occasionally to keep fondue smooth throughout. When fondue pot is nearly empty, a layer of lightly browned cheese will form on bottom. Scrap cheese with a wooden spatula for true connoisseurs.


Change the taste of this fondue by replacing one cheese with Canadian Mozzarella cheese and serve with apple and pear wedges.

Recipe provided by Dairy Farmers of Canada. For more recipe ideas, visit https://dairyfarmersofcanada.ca/en/canadian-goodness.

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