oka cheese fondue

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Servs: 8  Prep: 30m  

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   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)
  
  Spec 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)
  
  Spec

Instructions

1. Whisk together cream, wines, and flour in a 2-quart heavy saucepan until smooth, then bring to a boil over moderate heat, stirring constantly, until thickened and silky, about 5 minutes. Add half of cheese and stir gently until almost melted, then add remaining cheese and cook, stirring, until cheese is melted and fondue is smooth, about 3 minutes. Serve in fondue pot.
   
   
2. Cooks' note:
   
3. 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.

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