Oka Cheese Fondue
['1 1/4 cups heavy cream', '1/2 cup dry white wine (preferably Riesling)', '1/2 cup ice wine (preferably Canadian)', '3 tablespoons all-purpose flour', '1 lb Oka cheese or Port-Salut, rind removed and cheese coarsely grated (4 cups)', 'Accompaniments: cubed baguette; apple and pear wedges', 'apple wedges', 'pear wedges', 'a fondue pot with long-handled forks']
Whisk together cream, wines, and flour in a 2-quart heavy saucepan until smooth, then bring to a boil over moderate heat, stirring constantly, until thickened and silky, about 5 minutes. Add half of cheese and stir gently until almost melted, then add remaining cheese and cook, stirring, until cheese is melted and fondue is smooth, about 3 minutes. Serve in fondue pot.
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