Jackson-Triggs Entourage & Niagara Gold Cheese Fondue

 

  • 1 ¼ cups   Jackson-Triggs Entourage Brut 300 mL
  • 4 cloves Garlic, minced                                                                                                                                  
  • 3 tbsp  Butter, divided 45g
  • ¾ cup Milk 200 mL
  • 2 cups Niagara Gold or preferred semi soft,  200g
  • full flavoured cheese of choice, grated and lightly
  • dusted with corn starch
  • 2 cups Gruyere, grated and lightly dusted with corn starch 200g
  • Salt and pepper to taste

 

1. In a medium sauce pot, melt 1 tbsp of butter over medium heat.

2. Add in the minced garlic and sauté for 30 seconds.

3. Add in the Jackson-Triggs Entourage Brut and simmer until reduced by ½.

4. When reduced, pour your wine reduction into a separate contained and reserve. 

5. Return the sauce pot to medium heat, add in the remaining 2 tbsp of butter and melt.

6. Once the butter begins to bubble, whisk in flour, and cook for about 5 minutes, stirring constantly to avoid sticking.

7. Remove the pot from the heat and let cool for 5 minutes (this will allow your flour and butter mixture to cool slightly and will prevent any lumps from forming).

8. Next, whisk the wine reduction and milk into the flour mixture. 

9. Return the pot to medium heat and whisk constantly until the mixture reaches a simmer. 

10. Add the cheeses and stir until they are melted. 

11. Season with salt and pepper to taste.