Ingredients

1 teaspoon (5 mL)    olive oil
3    strips bacon, thinly sliced
2    cloves garlic, minced
2 tablespoons (30 mL)    flour
1 1/2 cups (375 mL)     milk
3 cups (750 mL)     grated goat's milk Mozzarella
2 cups (500 mL) (450 g)    fresh goat's cheese
Pinch    nutmeg
Pinch    cayenne pepper
Pinch    sea salt and pepper
2 tablespoons (30 mL)    fresh chives, finely sliced
 

Directions

Heat the oil in a medium-sized pot over medium heat and sauté bacon until golden and crisp. Transfer the bacon to paper towel to drain, leaving the tasty drippings in the pot. Add the garlic, sautéing in the bacon drippings for 1 minute until fragrant.

Stir in the flour, forming a roux, and cook stirring constantly for about 1 minute. Slowly incorporate the milk while stirring to prevent lumps. Gently bring to a simmer. Season with the salt, pepper, cayenne pepper and nutmeg; then slowly incorporate the cheeses while stirring, waiting until each is melted before adding the next one in.

Transfer to a pre-heated fondue pot and keep warm. Garnish with the crisp bacon and fresh chives and enjoy.