1 garlic clove
375 ml (1 ½ cups) sparkling cider
1 piece (170 g) Bergeron Louis Cyr cheese, grated
1 piece (170 g) Bergeron Lotbinière cheese, grated
1 piece (170 g) Bergeron P’tit Bonheur cheese, grated
1 tablespoon (15 ml) cornstarch
Pinch of nutmeg
Freshly ground black pepper
Apple wedges
Cooked baby potatoes
Bread cubes
Blanched broccoli and cauliflower florets
Pickles and pickled onions
Charcuteries
Note: If you don’t have a fondue pot that can be heated on the stovetop, it’s better to prepare the fondue in a thick-bottomed saucepan and then transfer it to the fondue pot when ready to serve.
To prepare the fondue, cut the garlic clove in half and rub it vigorously all over the inside of the fondue pot. Discard the remaining garlic or save it for another use. Pour the sparkling cider into the fondue pot and bring it to a boil. While the cider is heating, in a bowl, mix together the grated Bergeron cheeses and cornstarch.
When the cider is simmering (reduce the heat if it’s boiling vigorously), gradually incorporate the grated Bergeron cheeses while whisking continuously: add about 125 ml (½ cup) of cheese at a time, whisking until the cheese is melted before adding more. Adding the cheese gradually will result in a smooth and creamy fondue.
Once the cheese is melted and well incorporated, reduce the heat to low, then stir in the nutmeg and black pepper. Serve immediately.