Pascal Miche - www.omerto.com
Yields1 Serving
225 (½ lb) grated gruyère cheese (Comté)
225 (½ lb) grated Vacherin
225 (½ lb) grated Tomme
30 ml (2 tbsp) flour
1 clove garlic, peeled
430 ml (1¾ cup) Omerto Moelleux
Grated nutmeg, to taste
Fresh ground black pepper
Side dishes
Day-old loaf of baguette bread, cut into cubes
Toulouse sausage, blanched, grilled and sliced into rounds
Steamed new potatoes, quartered
Cauliflower florets, blanched
Green apples, cubed
Seedless grapes
Serves 6 - Preparation
1In a bowl, blend flour and cheese.
2Rub fondue pot with clove of garlic.
3In fondue pot, bring Omerto Moelleux to a boil.
4Over low heat, add cheese mix gradually, stirring and letting the cheese melt between each addition, until smooth and unctuous.
5Add nutmeg to taste and a generous amount of fresh ground pepper.
6Place on fondue stand. Serve with side dishes.
Ingredients
225 (½ lb) grated gruyère cheese (Comté)
225 (½ lb) grated Vacherin
225 (½ lb) grated Tomme
30 ml (2 tbsp) flour
1 clove garlic, peeled
430 ml (1¾ cup) Omerto Moelleux
Grated nutmeg, to taste
Fresh ground black pepper
Side dishes
Day-old loaf of baguette bread, cut into cubes
Toulouse sausage, blanched, grilled and sliced into rounds
Steamed new potatoes, quartered
Cauliflower florets, blanched
Green apples, cubed
Seedless grapes
Directions
Serves 6 - Preparation
1In a bowl, blend flour and cheese.
2Rub fondue pot with clove of garlic.
3In fondue pot, bring Omerto Moelleux to a boil.
4Over low heat, add cheese mix gradually, stirring and letting the cheese melt between each addition, until smooth and unctuous.
5Add nutmeg to taste and a generous amount of fresh ground pepper.
6Place on fondue stand. Serve with side dishes.
Omerto Moelleux Cheese Fondue
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French
AuthorSylvie Cousineau