Who better to share the perfect Ontario cheese fondue recipe than Afrim Pristine? As Canada’s only Maître Fromager, his expertise and his cheese-forward dishes are tough to resist. “The fondue itself is an equal blend of Stonetown Artisan Cheese’s Farmstead Emmental and Gunn’s Hill Artisan Cheese’s 5 Brothers”, says Pristine, “Both cheeses have perfect melting properties, so they work very well in a fondue. The Emmenthal is aromatic and funky in a great way and the 5 Brothers is fruity and nutty. Both balance each other to create a flavourful, creamy fondue.”
“The beer adds acidity which is needed as the fondue is creamy, and full fat. The alcohol does get cooked off, but a slight beer flavour remains. The Grand Marnier adds an orange sweetness— not overpowering though— and the garlic, black pepper and thyme are for aromatics to add a bit of spice and earthiness.”
Enjoy Afrim’s fondue as the temperature drops and we turn our thoughts to hearth and home.
Note: Landjäger sausage is a classic Swiss/German sausage made to go with fondue. It tastes like a really high-end beef jerky. I would also suggest any cured, dried sausage if Landjäger is unavailable. Sliced proscuitto is easy to find and works well too.
Step 1
In a large bowl, toss the cheeses with the cornstarch.
Step 2
In a 3-quart (3L) saucepan, combine the beer and garlic. Uncovered and over medium-high heat, bring the mixture almost to a boil. Turn off the heat and allow the mixture to rest for approximately 5 minutes. Remove and discard the garlic.
Step 3
Return the pan to the stove over medium-low heat. Add the cheese mixture, a large handful at a time, stirring each batch so the cheese doesn’t clump as it melts. This is a crucial point in the method: keep your eye on it and stir consistently but slowly. Continue until all the cheese is melted and the mixture is smooth and thick. Adjust the heat if necessary to maintain a simmer. Stir the thyme and liqueur into the cheese mixture, and season to taste with pepper. When the flavours have combined and the cheese is melted, it is ready to serve.
Step 4
To serve, transfer the mixture to a fondue pot. Set the fondue over a low flame to keep it warm. Serve with all your beautiful dipping garnish and enjoy with a nice cold Ontario beer.
Tip: While you can use a medium-sized stainless steel pot in place of a fondue pot, the fondue will die quickly. Fondue pots are worth the investment and are often easy to find in thrift stores.