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Fondue Featuring 3 Quebec Cheeses https://www.metro.ca/userfiles/image/recipes/fondue-aux-trois-fromages-dici-10488.jpg PT15M PT15M PT30M
In a saucepan, melt butter.Add 2 Tbsp. (30 mL) or flour and mix well.Add milk and let thicken to obtain a béchamel sauce.Increase heat to medium-high.Pour the white wine into the pan and mix well with the béchamel sauce.Remove from heat and set aside.In a bowl, combine the grated Pacific Rock cheese with 1 Tbsp. (15 mL) of flour.Gradually add this mixture to the béchamel sauce, about ½ cup (125 mL) at a time, and heat over medium-low, stirring with a wooden spoon until the cheese is completely melted and the mixture is smooth.Add the Bleu bénédictin cheese and La Sauvagine cheese, mixing well until meltedIf the fondue is too thick, add a little milk.Season to taste with salt and pepper.
4
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3 Tbsp. (45 mL) flour 2 Tbsp. (30 ml) butter 1/2 cup (125 mL) milk 1/2 cup (125 mL) white wine 10 oz (300 g) grated Pacific Rock cheese 10 oz (300 g) Bleu Bénédictin cheese 5 oz (150 g) La Sauvagine cheese salt and freshly ground black pepper to taste
Fondue Featuring 3 Quebec Cheeses

Fondue Featuring 3 Quebec Cheeses

Rate this recipe
16 Votes
4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 Tbsp.
    (45 mL)
    flour
  • 2 Tbsp.
    (30 ml)
    butter
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    227 g SELECTED VARIETIES


  • 1/2 cup
    (125 mL)
    milk
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  • 1/2 cup
    (125 mL)
    white wine
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    750 ml


  • 10 oz
    (300 g)
    grated Pacific Rock cheese
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    MARC ANGELO SLICED ITALIAN DELI MEAT, BOURSIN CHEESE OR SIKORSKI HUNGARIAN, KABANOS, GARLIC OR DEBRECYNA SAUSAGE

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    100 - 485 g SELECTED VARIETIES


  • 10 oz
    (300 g)
    Bleu Bénédictin cheese
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  • 5 oz
    (150 g)
    La Sauvagine cheese
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  • salt and freshly ground black pepper to taste
Imprimer ma sélection

Preparation

In a saucepan, melt butter.

Add 2 Tbsp. (30 mL) or flour and mix well.

Add milk and let thicken to obtain a béchamel sauce.

Increase heat to medium-high.

Pour the white wine into the pan and mix well with the béchamel sauce.

Remove from heat and set aside.

In a bowl, combine the grated Pacific Rock cheese with 1 Tbsp. (15 mL) of flour.

Gradually add this mixture to the béchamel sauce, about ½ cup (125 mL) at a time, and heat over medium-low, stirring with a wooden spoon until the cheese is completely melted and the mixture is smooth.

Add the Bleu bénédictin cheese and La Sauvagine cheese, mixing well until melted

If the fondue is too thick, add a little milk.

Season to taste with salt and pepper.

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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