• 3 litres Ontario homogenized milk
  • 1 shallot
  • 1/8 tsp nutmeg
  • 1 garlic clove
  • 1 bay leaf
  • 1 cup Ontario unsalted butter
  • 1 ½ cup all-purpose flour
  • 6 ½ cups Ontario Gruyere-style cheese, grated
  • 2 ½ cups Ontario emmental or Swiss cheese (grated)
  • 2 ½ cups aged white Ontario Cheddar, grated
  • ¼ cup goat cheese
  • ¼ cup Ontario blue cheese
  • 2 tbsp salt
  • Juice of 1 lemon
  • 1 cup dry white vermouth


  • In a pot over medium heat, let the milk steep with herbs, shallot and spices for 30 minutes.
  • Strain out the ingredients and return the aromatic milk to the pot.
  • In a separate large pot, melt the butter using low heat, being careful not to let it brown. Sieve the flour and add it to the butter, mixing with a whisk until it forms a smooth, uniform texture to form a ‘roux’. Cook the roux for 4 minutes until the colour is light gold.
  • Slowly add hot milk while mixing to create a béchamel sauce. Once the sauce is thickened, slowly add the grated cheeses one handful at a time.
  • Once all cheese is added and melted, add salt, lemon and vermouth. Let sit on low heat for 5 minutes to let the flavours come together.
  • Serve with your favourite breads and vegetables.

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