Spicy cheese fondue

Ingredients:

17.6 oz. (500 g) Prima Donna maturo, freshly grated
(or 10 oz./300 g Prima Donna fino & 7 oz./200 g Prima Donna maturo)
400 ml dry white wine
3.5 oz. (100 g) MonChou
5.3 oz. (150 g) blue-veined cheese (like Roquefort, gorgonzola, Danish blue)
1 tbsp. cornstarch
3 tbsp. gin*
freshly ground white pepper

To fondue with:
baguette or ciabatta
corn bread, toasted
broccoli
leaves of raw chicory
pieces of pear

Preparation method:

Heat the white wine in the fondue pan until it almost boils. Turn down the heat, add a bit of graded cheese and keep stirring till it has melted. Repeat these steps till all cheese is added. Do not allow the cheese mixture to boil. Mix the cornstarch and the gin (*you can also use hot water) and poor the mixture through the melted cheese while stirring. Season the fondue with freshly ground white pepper.

Dip the baguette or ciabatta, toasted corn bread, lightly cooked broccoli, leaves of raw chicory or pieces of pear in the cheese.

Wine tip:

Dry, white wine like a South African Chardonnay