Fondue

From: allrecipes.com

INGREDIENTS:

• • 1 cup white wine

  • 1 tablespoon butter

  • 1 tablespoon all-purpose flour 

  • 7 ounces Gruyere cheese, cubed

  • 7 ounces sharp Cheddar cheese, cubed

  • 7 ounces Emmentaler cheese, cubed

DIRECTIONS:

• 1. Bring the wine to a boil in a small saucepan.

  2. Meanwhile, melt the butter in a medium saucepan over medium low heat.

  3. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.

  4. Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture.

  5. Slowly add cubes of Gruyere, Cheddar, and Emmentaler cheese; stir until cheese is melted.

  6. Transfer cheese mixture to fondue pot. Keep warm over low flame

Adapted from Felicity Cloake

Serves 2

• • 150g high-acid white wine

  • 160g emmental or similar, grated

  • 240g good quality gruyère, or similar, grated

  • 75g creamy cheese - laughing cow, reblochon, maybe brie?

  • Nutmeg, to grate

  • Stale bread, cubed, to serve

Method

• 1. Heat the wine in a deep heavy-based pan over a low heat until it begins to simmer.

  2. Add the emmental, a little at a time, whisking or stirring vigorously and allowing to melt before adding more.

  3. Do the same with the gruyère, followed by the reblochon, and keep stirring until smooth.

  4. Stir in a good grating of nutmeg. Transfer to a fondue set or heatproof pan set over a tea light and tuck in immediately.