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Cheese Fondue

Recipe from
225g gruyère cheese, grated
225g comte cheese, grated
225g emmental, grated
7.5g cornflour
15ml sherry
1 sprigs thyme
1.5 cloves garlic, bashed
250ml white wine
10ml lemon juice
In a bowl, mix the grated cheeses with the cornflour.
Bring the sherry to a simmer in a small saucepan over a medium-high heat.
Add the thyme and garlic then remove from the heat and leave to infuse for 10 minutes.
Strain and allow to cool.
Bring the wine and lemon juice to the boil in a medium saucepan, and add the cheese, a handful at a time, whisking continuously until smooth and creamy.
Add the infused sherry to the cheese and wine and continue to whisk until the fondue thickens.
Serves 2.
Will HE make it again?

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