This is a simple fondue recipe, brightened up with a bit of nutmeg and black pepper. Feel free to add in any extra herbs that you fancy.
- 250ml white wine
- 250g sharp Wensleydale cheese
- 250g Gruyere cheese
- 2 tbsp. plain flour
- Pinch of salt
- ½ tsp. grated nutmeg
- ½ tsp. black pepper
Grate both cheeses.
Put the wine into your fondue pot and allow it to come to a simmer.
Once simmering, add the cheeses, 100g at a time. Whisk gently after each addition and only add in the next bit of cheese after the cheese already in the pot has melted.
Once all of the cheeses are in the pot, gradually add the flour, whisking all the time until smooth.
Add the seasonings and whisk again.
Serve the fondue pot with the crudités of your choice.