Omerto Moelleux Cheese Fondue

Yields1 Serving

Pascal Miche - www.omerto.com

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

In a bowl, blend flour and cheese.

Rub fondue pot with clove of garlic.

In fondue pot, bring Omerto Moelleux to a boil.

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

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

Place on fondue stand. Serve with side dishes.

Nutrition Facts

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