Prep Time: 10 minutes | Cook Time: 10 - 15 minutes | Serves: 6
Ingredients
- 2 cups Loire Valley sauvignon blanc
- 1 tbsp fresh lemon juice
- 2 tbsp Remano olive oil
- Salt and pepper, to taste
- 2 x 250g Emporium Selection grana padano cheese, coarsely grated
- 2 x 265g Emporium Selection gouda cheese, coarsely grated
- ⅓ cup White Mill plain flour
- 1 x crusty bread, cut into rough cubes, for dipping
- Deli Originals Dill Pickled Cucumbers, to dip
Method
- Place wine and lemon juice into a large saucepan over medium-high heat. Once boiling, reduce heat to medium-low and allow to simmer.
- Preheat oven to 180°C (160°C fan-forced). Place bread pieces onto a large oven tray and drizzle with a little olive oil to coat. Season with salt and pepper. Bake for 10-12 minutes or until golden. Set aside on a platter for dipping.
- Place both cheeses into a bowl and add flour. Toss to combine until cheese is coated in flour.
- Add the flour-coated cheese to the simmering wine gradually, half a cup at a time, (using any flour that remains at the bottom of the bowl) whisking constantly between batches until melted. Repeat with remaining cheese, until slightly thickened and completely melted. Season with salt and pepper. Transfer to a fondue pot for serving.
- Serve fondue with wooden skewers, toasted bread cubes and pickled cucumbers.