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Ingredients

• 30 ml (2 tbsp.) flour, plus 15 ml (1 tbsp.)
• 30 ml (2 tbsp.) butter
• 125 ml (1/2 cup) milk
• 125 ml (1/2 cup) white wine
• 300 g (10 oz) of Agropur Grand Cheddar Réserve Spéciale or other Cheddar From Here, grated
• 300 g (10 oz) Bleu Bénédictin or other blue cheese from here, cut in small pieces
• 150 g (5 oz) le riopelle de l’Isle or other soft cheese from here, cut in pieces
• 1 baguette, sliced
• Salt and ground black pepper

Preparation

In a saucepan, melt butter. Add 30 ml (2 tbsp.) of flour and incorporate well. Add milk and let thicken to obtain a béchamel sauce.

Increase heat to medium. Pour in white wine and mix well with the béchamel sauce. Remove from heat and set aside.

In a bowl, mix the Agropur Grand Cheddar Réserve Spéciale with 15 ml (1 tbsp.) of flour. Gradually, add this mix to the béchamel sauce, approximately 125 ml (1/2 cup) at a time, and heat on medium low, stirring thoroughly with a wooden spoon after each addition, until the cheese is completely melted and the sauce is consistent. Add the Bleu Bénédictin and le riopelle de l’Isle, mixing well until the cheeses melt. If necessary, add a little milk if the fondue gets too thick. Add salt and pepper.

Pour the preparation into a fondue pot. Serve with the small pieces of baguette, vegetables and fruits of your choice.