QUEBEC CHEESE FONDUE WITH DU MINOT DORÉ
1/4 cup (125 mL) Du Minot Doré
1/3 cup La Bolée Du Minot
1 clove garlic, split into two
1 hot pepper (optional), split in two
2 cups (300 g) Comtomme, without the rind
1 3/4 cup (250g) of Cheddar de l’Île aux Grues
1 1/2 cups (200 g) Emmental
1/2 cup Cream cheese
1 c. tablespoon (15 mL) cornstarch
Pinch of freshly ground nutmeg
Freshly ground pepper to taste
1 good baguette diced
1 broccoli, and / or rapini and / or asparagus
Charcuteries of your choice, sausages, viande des Grisons.
Grate or dice all the firm cheeses and add the cornstarch. Mix well.
In a large skillet pour La Bolée and heat.
Add the firm cheeses, to La Bolée stirring constantly with a wooden spoon. Do not boil.
Add the cream cheese, Du Minot Doré, nutmeg and pepper to taste.
Rub the inside of the fondue pot with the clove garlic split in two. Do the same with chilli.
Pour the fondue in the pot, place on top of the fondue stand and serve immediately with the accompaniments