Omerto Moelleux Cheese Fondue
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
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
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.