Serves four people
Ingredients
- 200g Swiss Emmental
- 150g Section 28 Tomme du Vallée
- 150g Gruyere or Appenzeller
- 1 garlic clove
- 1 tbs cornflour
- 1 tbs Calvados or Lobodos
- 150ml Lobo Cider
- 1 tsp lemon juice
- Fresh nutmeg
Method
- 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!
