Oka Cheese FonduePhoto by Romulo Yanes
Cooks' note:
Fondue can be made 1 day ahead. Put a piece of wax paper on surface and cool completely, then chill. Reheat over moderately low heat, stirring constantly, until smooth.
Recipe information
Total Time
30 min
Yield
Makes 8 to 10 servings
Ingredients
1 1/4 cups heavy cream
1/2 cup dry white wine (preferably Riesling)
1/2 cup ice wine (preferably Canadian)
3 tablespoons all-purpose flour
1 lb Oka cheese or Port-Salut, rind removed and cheese coarsely grated (4 cups)
Accompaniments: cubed baguette; apple and pear wedges
apple wedges
pear wedges
Special Equipment
a fondue pot with long-handled forks
Preparation
Whisk together cream, wines, and flour in a 2-quart heavy saucepan until smooth, then bring to a boil over moderate heat, stirring constantly, until thickened and silky, about 5 minutes. Add half of cheese and stir gently until almost melted, then add remaining cheese and cook, stirring, until cheese is melted and fondue is smooth, about 3 minutes. Serve in fondue pot.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
The 13 Best Fondue Recipes, from Cheese to Chocolate
It's about time you dusted off that pot from the '60s.
