300g Coolea
200g Ardrahan
10g Cornflour
30ml Manzanilla Sherry
2 Sprigs of Thyme
2 cloves of garlic
250mls White Wine
10mls lemon juice
Grated Nutmeg
8 Slices of Parma Ham
2 Apples
In a bowl grate in cheese and mix with the cornflour. Bring the sherry to a simmer in a small saucepan over a medium-high heat. Add the thyme and garlic then remove from the heat and leave to infuse for 10 minutes. Strain and allow to cool. Bring the wine and lemon juice to the boil in a medium saucepan and add the cheese one handful at a time. Whisk continuously until smooth and creamy then add the infused sherry and grate in some fresh nutmeg. Transfer to a fondue pot and serve with rolled and grilled parma ham, sliced apple and toasted Whole Wheat and Buttermilk Soda Bread