Montagnarde Cheese Fondue

INGREDIENTS

FOR THE FONDUE:

• 10 cooked bacon slices, roughly chopped
• 1 green onion, thinly sliced
• 300 g (⅔ lb) sharp cheddar
• 225 g (½ lb) raclette cheese, rind removed
• 225 g (½ lb) Oka cheese, rind removed
• 1 garlic clove
• 330 ml (1⅓ cup) blonde beer
• 30 ml (2 tbsp) cornstarch

FOR THE GARLIC SAUCE:

• 125 ml (½ cup) mayonnaise
• 60 ml (¼ cup) plain yogurt
• 10 ml (2 tsp) chopped garlic
• Salt and pepper to taste

ACCOMPANIMENTS (TO TASTE):

• Cooked baby potatoes
• Small blanched broccoli florets
• Small blanched cauliflower florets
• Gala apple wedges
• Cooked sausage rounds
• Charcuterie
• Rustic bread cubes

PREPARATION

• In a small bowl, combine the garlic sauce ingredients. Refrigerate for at least 1 hour before serving.
• In a bowl, mix the bacon with the green onion. Set aside.
• Grate the cheeses.
• Cut the garlic clove in half. Rub the inside of the fondue pot's ceramic insert with the garlic halves. Finely chop the garlic halves.
• In a saucepan, combine the beer with the chopped garlic. Bring to a boil, then reduce heat to low. Gradually add the grated cheeses, stirring until fully melted.
• In another small bowl, dissolve the cornstarch in a little cold water. Pour the cornstarch mixture into the saucepan and stir.
• Transfer the cheese fondue into the fondue pot's ceramic insert and set the temperature to its lowest setting. Add the reserved bacon mixture.
• Serve the fondue with the garlic sauce and accompaniments.

Vous êtes en France ou en Belgique? Le fromage Oka, un trésor bien québécois, peut être remplacé par du reblochon, qui lui ressemble étonnamment par sa texture fondante et son goût doux et rustique.