3 Cheese Fondues
- Prep time
30 minutes - Cooking time
60 minutes - 4
Herbed Bread Strips
3 slices of St-Méthode 9 Grains Bread
½ tsp of dried Herbes de Provence
¼ tsp of onion powder
A drizzle of olive oil
Spicy Bread Strips
3 slices of St-Méthode 9 Grains Bread
¼ tsp of chili flakes
¼ tsp of Cayenne pepper
A pinch of black pepper
Garlic Bread Strips
3 slices of St-Méthode 9 Grains Bread
3 tbsp of olive oil
1 clove of garlic, minced
¼ tsp of dried parsley
Oka Cheese Fondue with White Wine
1 cup of Oka Cheese, grated
1 tbsp of corn starch
½ cup of white wine or chicken broth
1 tsp of fresh thyme
Emmenthal Cheese Fondue with Caramelized Shallots
A drizzle of olive oil
1 French shallot, minced
1 cup of Swiss Emmenthal cheese, grated
1 tbsp of corn starch
½ cup of chicken broth
¼ tsp of freshly ground pepper
Cheddar Cheese Fondue with Bacon
1 slice of bacon
1 cup of aged cheddar cheese
1 tbsp of corn starch
½ cup of lager or chicken broth
½ tsp of chopped chives
For the Herbed Bread Strips
1. Preheat the oven to 400° F and line a baking sheet with parchment paper or a silicone mat.
2. Cut the bread slices into strips and place them on the prepared baking sheet. Drizzle with olive oil.
3. Combine the herbs and the onion powder in a small bowl and sprinkle the mixture onto the bread strips.
4. Bake the bread strips in the oven for around 8 minutes or until they are golden.
For Spicy Bread Strips
1. Preheat the oven to 400° F and line a baking sheet with parchment paper or a silicone mat.
2. Cut the bread slices into strips and place them on the prepared baking sheet. Drizzle with olive oil.
3. Combine the chili flakes, Cayenne pepper, and pepper in a small bowl and sprinkle the mixture onto the bread strips.
4. Bake the bread strips in the oven for around 8 minutes or until they are golden.
For the Garlic Bread Strips
1. Preheat the oven to 400° F and line a baking sheet with parchment paper or a silicone mat.
2. Cut the bread slices into strips and place them on the prepared baking sheet. Drizzle with olive oil.
3. Combine the olive oil, minced garlic, and dried parsley in a small bowl and sprinkle the mixture onto the bread strips.
4. Bake the bread strips in the oven for around 8 minutes or until they are golden.
For the Oka Cheese Fondue with White Wine
1. Combine the grated cheese and corn starch. Set aside.
2. In a small pot, heat the wine or chicken stock over medium heat until simmering.
3. Add the cheese mixture to the pot a little at a time, stirring constantly with a small whisk or a wooden spoon, allowing the cheese to melt evenly.
4. Mix in the thyme, transfer to a fondue pot, and enjoy with the bread strips.
For the Emmenthal Cheese Fondue with Caramelized Shallots
1. Combine the grated cheese and corn starch. Set aside.
2. In a small pot, heat the olive oil over medium-high heat and cook the shallots for about 10 to 15 minutes, or until they are caramelized.
3. Add the chicken broth or white wine and heat until simmering.
3. Add the cheese mixture to the pot a little at a time, stirring constantly with a small whisk or a wooden spoon, allowing the cheese to melt evenly.
5. Mix in the pepper, transfer to a fondue pot, and enjoy with the bread strips.
For the Cheddar Cheese Fondue with Bacon
1. Combine the grated cheese and corn starch. Set aside.
2. In a pot, cook the bacon over medium heat until crispy. Remove the bacon and finely chop it. Set aside.
3. In the same pot, add the lager or chicken broth and heat until simmering.
4. Add the cheese mixture to the pot a little at a time, stirring constantly with a small whisk or a wooden spoon, allowing the cheese to melt evenly.
5. Mix in the chopped bacon and chives, transfer to a fondue pot, and enjoy with the bread strips.
*Recipe and picture courtesy of Trois fois par jour
