Cheese Fondue with a Twist
Serves four people
150g Section 28 Tomme du Vallée
150g Gruyere or Appenzeller
1 tbs Calvados or Lobodos
Grate the cheese and mix it into a bowl.
Rub the grated cheese with cornflour.
Run the fondue pot with a crushed garlic clove and leave it in the pot.
Add the cider, calvados and lemon juice.
Add a cup of the grated cheese mixture and stir until it melts. Add the next cup after each addition is melted.
Stir constantly with a spatula ensuring the cheese doesn't stick to the pot.
Once all melted and gooey, add cracked pepper, grated nutmeg and any seasoning you like.
Serve on boiled potato or fresh baguette with a couple of cornichons and some fresh apple to add a little bit of acidity on your palate.
Serve yourself another generous glass of dry Lobo Cider!