1/2 lb (225 g) Valbert (semi-soft washed rind cheese from Saguenay-Lac-Saint-Jean), grated

1/2 lb (225 g) Vacherin Fri-Charco (semi-soft washed rind cheese from Montérégie), grated

1/2 lb (225 g) Migneron (semi-soft washed rind cheese from Charlevoix), grated

2 tablespoons (30 ml) flour

1 clove garlic, halved

1 cup (250 ml) white wine

1 pinch nutmeg

Freshly ground black pepper

In a bowl, combine the chesses and flour.

In a fondue pot, bring the wine and garlic to a boil. Simmer gently for about 5 minutes. Remove the garlic. Reduce the heat to low and add the cheese mixture gradually, stirring until melted between additions, until the mixture is smooth. Add more wine if necessary. Add the nutmeg. Season generously with pepper.

Place over the burner. Serve with the foods for dipping.

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