Name: Cheddar Cheese And Calvados Fondue
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 ½ cups sharp cheddar cheese, grated; 1 ½ cups Gruyere cheese, grated; 2 tablespoons all-purpose flour; 1 garlic clove, peeled and halved; 1 cup dry white wine; 2 tablespoons Calvados (apple brandy); 1 tablespoon Dijon mustard; A pinch of nutmeg; Salt and pepper to taste; Sliced baguette, raw vegetables, and apple slices for dipping

Instructions

In a medium bowl, toss the grated cheddar and Gruyere cheese with the all-purpose flour until well coated.
Rub the inside of a fondue pot or a heavy-bottomed pot with the halved garlic clove. Discard the garlic or save it for another use.
Pour the white wine into the pot and heat it over medium-low heat until it begins to simmer. Be careful not to let it boil.
Gradually stir in the cheese mixture, a small handful at a time, until it melts and combines with the wine. Continue stirring until the mixture is smooth and creamy.
Once the cheese is fully melted, stir in the Calvados, Dijon mustard, nutmeg, salt, and pepper.
Keep the fondue warm over low heat while serving, stirring occasionally to prevent it from sticking to the bottom of the pot.
Arrange the sliced baguette, raw vegetables, and apple slices on a platter for dipping alongside the fondue.
To serve, gather around the fondue pot with your guests and start dipping using long forks or skewers.

Ingredients

Instructions

Nutrition Facts