1/2 clove garlic
350mL Champagne Lanson Le Black Label Brut
250g Gruyere cheese, grated
250g Emmental cheese or Comte cheese, grated
150g @fromagerdaffinois_au Double Crème with Truffle (optional), cubed
1 Tbs cornflour
Pinch of nutmeg
1 heaped tsp of Dijon mustard
1/2 head of small cauliflower, blanched
1 baguette, cut into cubes
1 bunch of radishes
2 saucisson and/or any deli sausages of your choice
Booked waxy potatoes, like kipflers
Bring the Champagne to the boil in a saucepan.
Combine the cheeses with cornflour, turn the heat down to a low simmer and add the cheeses.
Stir regularly so the cheese melts evenly.
To finish, add nutmeg and mustard.
Rub the inside of a fondue pot with garlic then pour the cheese in and set over a candle (if using fondue set).
Place accompaniments onto a platter and serve in the middle of the table so everyone can help themselves.
Credits: Champagne Lanson
Photo Credits: Champagne Lanson