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OKA CHEESE FONDUE

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)

Special equipment: a fondue pot with long-handled forks.
Accompaniments: cubed baguette; apple and pear wedges.

Preparation
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.

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.

Makes 8 to 10 servings.

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Site Updated November 2008

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