for 4 person

800 g	goats' cheese (e.g. Le Petit Chevrier, grated)
2 tbsp	Maizena cornflour
3 ½ dl	apple wine or cider
2 tbsp	calvados apple brandy
400 g	bread (e.g. Pagnol, cut into cubes)

How it's done

Add the cheese and cornflour to the fondue pot, mix well. Pour in the cider. Bring to the boil while stirring, reduce the heat, continue to simmer until the cheese has melted. Stir in the Calvados, continue to stir until the fondue is creamy, season. Serve the fondue with bread.

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