AuthorSylvie Cousineau
Rating

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
1

In a bowl, blend flour and cheese.

2

Rub fondue pot with clove of garlic.

3

In fondue pot, bring Omerto Moelleux to a boil.

4

Over low heat, add cheese mix gradually, stirring and letting the cheese melt between each addition, until smooth and unctuous.

5

Add nutmeg to taste and a generous amount of fresh ground pepper.

6

Place 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
1

In a bowl, blend flour and cheese.

2

Rub fondue pot with clove of garlic.

3

In fondue pot, bring Omerto Moelleux to a boil.

4

Over low heat, add cheese mix gradually, stirring and letting the cheese melt between each addition, until smooth and unctuous.

5

Add nutmeg to taste and a generous amount of fresh ground pepper.

6

Place on fondue stand. Serve with side dishes.

Omerto Moelleux Cheese Fondue

This post is also available in: French

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