FONDUE

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PREP TIME: 15 minutes

COOK TIME: 20 minutes

SERVES: 2

INGREDIENTS

3 tablespoons butter

3 tablespoons 4 Roses plain flour

1 teaspoon paprika

2 cloves of garlic, finely chopped

2 cups Ashgrove full cream milk

140 g Ashgrove Wineglass Bay Vintage Cheddar cheese, grated

70 g Ashgrove Bay of Fires Rubicon Red cheese, grated

70 g Ashgrove Heavenly Smooth & Creamy Havarti cheese, grated

¼ cup sour cream

Pinch salt

1/2 loaf of sourdough bread, thickly sliced

METHOD

Step 1

Add the butter and garlic to a saucepan and melt the butter over a low heat

Add the flour and paprika and stir while cooking until smooth

Continue to cook on a low heat for 1 minute

Step 2

Add ¼ cup of milk and stir until smooth

Continue adding ¼ cup of milk, stirring and cooking until all of the milk is used

Add the sour cream and salt and mix

Remove from the heat

Add the grated cheese and mix until the cheese is melted and combined into the fondue

Step 3

Pour the fondue into a serving dish

Serve with the sourdough for dipping