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Cheeses From Here Fondue

4 portions



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  • 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 grated firm cheese (cheddar) 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 blue-veined cheese and the soft cheese, 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.


Fruity and vibrant

These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.

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