Cheese Fondue with Gruyère, Mature Cheese & Thyme

Ingredients

• 350 gGruyère
• 250 gmature cheese
• 300 mldry white wine
• 1 clovegarlic
• 2 tspcornflour
• 1 tbspwater
• 1 tspDijon mustard
• 1 tspfresh thyme leaves
• ¼ tspnutmeg
• black pepper — to taste
• 300 gsourdough bread
• 400 gsmall new potatoes
• 300 gbroccoli
• 2 pcsConference pears

Method

1. 1

   Coarsely grate Gruyère and mature cheese and mix together.

2. 2

   Boil the new potatoes for 12–15 minutes until al dente, drain and allow to steam dry.

3. 3

   Divide the broccoli into small florets and boil or steam for 3–4 minutes. Drain well.

4. 4

   Cut the sourdough bread into sturdy chunks. Slice the pears into wedges just before serving.

5. 5

   Finely grate the garlic.

6. 6

   Heat white wine and garlic until just below boiling point.

7. 7

   Reduce the heat to low and add the cheese hand by hand. Stir gently and allow each addition to almost fully melt before adding more cheese.

8. 8

   Mix the cornflour with 1 tbsp cold water.

9. 9

   Stir the cornflour mixture, Dijon mustard, thyme, and nutmeg into the cheese.

10. 10

    Heat for 2–3 minutes over low heat, stirring continuously until a smooth, creamy fondue is formed.

11. 11

    Season with black pepper.

12. 12

    Pour into a preheated fondue pot and keep at a gentle heat without boiling.

13. 13

    Serve with sourdough bread, new potatoes, broccoli, and Conference pear.