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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 (4 cups) or 1 lb port du salut cheese, rind removed and cheese coarsely grated (4 cups)
Method
- 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.
- Accompaniments: cubed baguette; apple and pear wedges.
