Side shot of Cheese Fondue in a round light brown cooking pan on top of a white napkin next to utensils and a glass of white wine.

French Canadian Cheese Fondue

Inspired
Serving Time Icon 45 min
Serves Number Icon Serves 8

These incredible and indulgent fondue squares are based on a traditional French Canadian recipe, perfected first by Chef Benjamin’s grandmother and further elevated by the chef himself. The chef’s blend of three Ontario-crafted artisanal cheeses (aged Cheddar, Asiago and mascarpone) is a next-level way to experience the flavour, quality and texture of local cheeses, and he encourages home cooks to experiment with different Ontario craft cheeses to make this recipe their own.
 

Chef Banjamin says...
​"Growing up, this was my grandmother’s recipe that she made especially for me! I love it so much, that when I became a cook, it became a dish that I sought to make better—and the recipe wasn’t the secret to doing so—it was the use of the right cheeses!"

Pairing

Enjoy this dish with Muscedere Vineyards Riesling (VQA Lake Erie North Shore)!
VQA Ontario wine pairing courtesy of the Ontario Wine Marketing Association
 

Live near Comber, Ontario?

Check out Chef Benjamin’s weekly bakery and chef’s special offerings Saturday to Wednesday each week at the Iron Kettle B&B! Clicke here to view their menu.

Prep 30 MIN

Cook 15 MIN

For the Béchamel

For the Breading

For Frying

Method

Step 1

Line a baking pan with plastic wrap.
 

Step 2

In a large pot, melt butter at medium heat. Once melted, add the flour and salt – You’re making a roux!
 

Step 3

Cook for 5 minutes while stirring, until the roux starts to thicken and become crumbly.
 

Step 4

Slowly incorporate the cream and milk until the mixture thickens.
 

Step 5

Bring to a simmer, then allow to simmer for about 5 minutes, while ensuring the mixture doesn't stick to the pot bottom by scraping and stirring every minute or so.
 

Step 6

Once the mixture has a smooth consistency, add cheeses and stir until melted.
 

Step 7

Remove from heat and immediately incorporate egg yolks.
 

Step 8

Scrape into plastic wrap-lined baking pan, and smooth out the top, while adding another piece of plastic wrap on top of the mixture.
 

Step 9

Allow to cool and thicken in the fridge overnight.
 

Step 10

The next day, cut into 2 x 2 inch cubes, and dredge in flour.
 

Step 11

Mix milk and eggs, then bread each cheese fondue cube by covering in the egg mixture, followed by the breadcrumbs.
 

Step 12

Repeat the previous step to create a thicker crust (double breading).
 

Step 13

Transfer to the freezer for 1 hour.
 

Step 14

Preheat the oven to 350°F (177°C).
 

Step 15

In a thick-bottomed sauté pan, heat oil on medium heat for 6 minutes. Pan fry 4 pieces of fondue at a time, while flipping after 4 minutes on each side. Transfer to a parchment-lined baking sheet and bake at 350°F (177°C) for a further 5-10 minutes or until all sides are golden brown.

 

Chef’s Tips...

- These fondue squares are best made ahead of time and cooked from frozen (in order to keep its firmness in the cooking process).
 

- You can also use a deep fryer to cook the fondue.

Speak Like a Chef...

Béchamel: one of the ‘mother sauces’, béchamel is made with milk added to butter and flour.

Roux: a mixture of butter and flour

Dredge: to lightly coat a food ingredient in flour

Chef Benjamin from Iron Kettle B&B
Written By

Benjamin Leblanc-Beaudoin

Chef & Owner of Iron Kettle B&B

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