Cheese fondue with walnuts and cider

Cut crust of cheese and grate cheese (in food processor). Bring 400 ml of cider to the boil in the fondue pan. Let cream cheese roast in warm wine. Turn down the low heat and stir in two cheeses in portions with a wooden spoon, until all the cheese has melted. Maizena roast in the rest of cider, stir in the cornstarch with cheese mixture and cook the fondue for 2-3 minutes until it is well bound. Take the pan of heat and stir in the walnuts, oil and chives. Season with salt and pepper. Put cheese fondue pan on the table on the table.

To dipping: - boiled potato wedges - pieces (nuts) ciabatta or raisin bread - pieces of celery - pieces of avocado - fresh mango pieces - cubes or rolls of ham (non-vegetarian).