Ice Cider Cheese Fondue
Ice Cider Cheese Fondue
Ingredients
- 1/2 lb (225 g) Comté cheese, grated
- 1/2 lb (225 g) Vacherin cheese, grated
- 1/2 lb (225 g) Tomme de Savoie or other tomme cheese, grated
- 2 tablespoons (30 ml) flour
- 1 clove garlic, peeled and crushed
- 1 cup (250 ml) white wine
- 3/4 cup (180 ml) ice cider or late-harvest dessert wine
- Grated nutmeg to taste
- Freshly ground pepper
- Day-old baguette, cut into cubes
- Toulouse sausages, parboiled, grilled and sliced
- Small new potatoes, cooked and quartered
- Cauliflower florets, blanched
- Green apples, cut into cubes
- Seedless grapes
Instructions
- In a bowl, combine the cheeses with the flour.
- Rub the inside of a fondue pot with the garlic clove.
- Bring the wine and cider to a boil in the fondue pot
- on the stove. Over low heat, gradually add the cheese mixture, stirring frequently and allowing the cheese to melt after each addition, until the mixture is smooth and creamy. Add the nutmeg. Season generously with pepper.
- Place the pot on the fondue stand. Serve with the accompaniments.
Ice Cider Cheese Fondue