Name: Oka Cheese Fondue
Cook time: 30 min
Total time: 30 min
Yield: Makes 8 to 10 servings
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 or Port-Salut, rind removed and cheese coarsely grated (4 cups); Accompaniments: cubed baguette; apple and pear wedges; apple wedges; pear wedges; a fondue pot with long-handled forks

Oka Cheese FonduePhoto by Romulo Yanes

Cooks' note:

Fondue can be made 1 day ahead. Put a piece of wax paper on surface and cool completely, then chill. Reheat over moderately low heat, stirring constantly, until smooth.

Recipe notes

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