Jean-François Plante's recipe

Servings: 4 • Preparation: 15 min • Cooking time: 10 minutes • Refrigeration: 5 to 7 days • Freezer: 2 to 3 months

Ingredients:

2 cloves of garlic, peeled and roughly crushed 1 ½ cup dry white wine 4 cups grated cheese without the rind 1 small pinch grated nutmeg (optional) 2 tbsp. cornstarch 3 tbsp. tablespoon brandy (or dry white wine)

Instructions:

Rub the inside of a fondue pot or a heavy-bottomed saucepan with the garlic cloves. Leave the garlic cloves in the fondue pot.

Add the wine and bring to a gentle boil. Add the cheeses bit by bit and stir with a wooden spoon until the cheese is completely melted.

Dilute the cornstarch in the brandy and add to the cheese mixture, stirring until the mixture is homogeneous. Chef's choice of blended cheeses: - Oka Artisan or "Swiss" type cheese - Fritzkeiser Raclette - Old Quebec Cheddar