Cheese Fondue - Chef Recipe by Justine Schofield

Ingredients

1/2 clove garlic
350mL Champagne Lanson Le Black Label Brut
250 g Gruyere cheese, grated
250 g Emmental cheese or Comte cheese, grated
150 g @fromagerdaffinois_au Double Crème with Truffle (optional), cubed
1 Tbs cornflour
Pinch of nutmeg
1 heaped tsp of Dijon mustard

Accompaniments:

1/2 head of small cauliflower, blanched
1 baguette, cut into cubes
Cornichon
1 bunch of radishes
2 saucisson and/or any deli sausages of your choice
Booked waxy potatoes, like kipflers

Method

Bring the Champagne to the boil in a saucepan.

Combine the cheeses with cornflour, turn the heat down to a low simmer and add the cheeses.

Stir regularly so the cheese melts evenly.

To finish, add nutmeg and mustard.

Rub the inside of a fondue pot with garlic then pour the cheese in and set over a candle (if using fondue set).

Place accompaniments onto a platter and serve in the middle of the table so everyone can help themselves.

Credits: Champagne Lanson

Photo Credits: Champagne Lanson