Cheese fondue with sherry and cloves
Heston Blumenthal At Home, p. 231
Ingredients
- 450g gruyère cheese, grated
- 450g comté cheese, grated
- 15g cornflour
- 30g manzanilla sherry
- 2 sprigs of thyme
- 3 cloves of garlic
- 500g dry white wine
- 20g lemon juice
- 5g english mustard powder
- Pinch of ground cloves
- Cornichons
- Sourdough bread
- Crudités
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