Recipe by Louis-François Marcotte
– 3/4 cup ice cider
– 2 cloves garlic, chopped
– A few hot pepper flakes
– 12 oz Comtomme cheese, grated, rindless
– 10 oz Le Clos St-Ambroise cheese, grated, rindless
– 10 oz mozzarella cheese, grated
– 1 tbsp. cornstarch
– 1 pinch freshly ground nutmeg
– Ground pepper to taste
– 2 cups bread, cubed, toasted in butter (prepared in advance)
– Grisons meat, prosciutto, cooked ham
– Small new potatoes and rapini, blanched
Warm ice cider with garlic and hot pepper flakes for a few minutes until the liquid quivers (it must not boil). Turn heat down low and, using a wooden spoon, gradually stir in cheese, starting with the Comtomme, then Le Clos St-Ambroise.
Keep a close eye on the heat: the fondue must never boil. Make sure all the cheese has melted before adding more. Once both cheeses have been thoroughly mixed in, add mozzarella and continue as before.
Mix cornstarch in a little cider, then add to melted cheese. Dust with nutmeg, add pepper, and mix. Set the fondue pot on the table heater and serve fondue with garnish.