What you need: 
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