Emmenthal, camembert and cider fondue

 

Fondues are fun for guests and great for cooks. Use it as a base for dipping favourite seasonal vegetables.

Ingredients:

225g Emmenthal cheese, grated

250g firm Camembert, rind removed and cheese cut into small cubes

1 tbsp cornflour

1/2 garlic clove

300ml dry white wine

6tbsp dry cider

salt and freshly ground black pepper

freshly grated nutmeg

Up to 900g vegetables of your choice (asparagus, cauliflower florets, cougettes, mushrroms, carrots, etc), blanched in seasoned boiling water or steamed.

Preparation:

Gently toss the cheeses with the cornflour and set aside.

Rub the inside of a fondue pot or earthenware casserole with the cut surface of the garlic.

Pour in the white wine and cook over a low heat until it starts to bubble.

Gradually stir in the cheeses and keep stirring smooth. Add the cider, season with salt, pepper and nutmeg and keep warm.

Arrange the vegetables attractively on a dish and serve with forks to dip the vegetables into the fondue.