Goat cheese fondue with honey and thyme

Cut crust of Dutch goat's cheese and grate cheese (in food processor). Soft goat's cheese crumble. Bring wine to the boil with honey and thyme in a fondue pot. Turn down the heat and stir both cheeses in portions with a wooden spoon, until all the cheese has melted. Whip cream through. Maizena roast in 2 tbsp water or wine, stir maize juice through cheese mixture and let it cook for 2-3 min. Until fondue is well-bound. Season with salt and pepper. Put cheese fondue pan on the table on the table.

To dip: - brown baguette or sliced ​​shawarma rolls - small florets raw broccoli - halved artichoke hearts (tin) - apple or pear segments (sprinkled with lemon juice) - seedless grapes.