Easy cheese fondue with tarragon, Pernod and Old Amsterdam
This is a really quick cheese fondue with a hint of aniseed. Serve with crunchy crudités and fresh bread (baguette).
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Preparation
Pour the wine into a cast iron pan and bring to a simmer. Slowly add the cheese and allow it to melt on low heat. Grate the clove of garlic above the pan and stir it into the cheese and wine mixture. Make a paste with the Pernod and the cornflour, stirring until smooth. Add this to the cheese mixture, season with white pepper and nutmeg and let it simmer a few minutes to thicken. Pour into a fondue pan and sprinkle finely chopped tarragon on top. Serve with bread and crudités.