In a saucepan, melt butter.
Add 2 Tbsp. (30 mL) or flour and mix well.
Add milk and let thicken to obtain a béchamel sauce.
Increase heat to medium-high.
Pour the white wine into the pan and mix well with the béchamel sauce.
Remove from heat and set aside.
In a bowl, combine the grated Pacific Rock cheese with 1 Tbsp. (15 mL) of flour.
Gradually add this mixture to the béchamel sauce, about ½ cup (125 mL) at a time, and heat over medium-low, stirring with a wooden spoon until the cheese is completely melted and the mixture is smooth.
Add the Bleu bénédictin cheese and La Sauvagine cheese, mixing well until melted
If the fondue is too thick, add a little milk.
Season to taste with salt and pepper.
3 Tbsp. (45 mL) Flour
2 Tbsp. (30 ml) Butter
1/2 cup (125 mL) Milk
1/2 cup (125 mL) White wine
10 oz (300 g) Grated Pacific Rock cheese
10 oz (300 g) Bleu Bénédictin cheese
5 oz (150 g) La Sauvagine cheese
Salt and freshly ground black pepper to taste