Cheese Fondue with a Twist

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!