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Four cheese fondue

Serves: 4

Duration: 45 minutes

Difficulty: Easy

Ingredients

  • 60g Ogleshield cheese
  • 60g Mayfield cheese
  • 120g Coolea cheese
  • 8g corn flour
  • 1 garlic clove
  • 150ml dry white wine, high in acidity and ideally from the Alpine region
  • 25ml Kirsch
  • 25ml lemon juice
  • nutmeg, grated

This indulgent four cheese fondue is fast becoming a classic at The Cheese Bar, and we can see why. When recreating your own version at home, it’s good to remember that the strength of it lies in sourcing the highest quality ingredients. This recipe uses four British cheeses that are typical of the Alpine varieties used traditionally in fondue.

Best served with fresh baguette, pickles and cornichons for dipping!

1. First, rub the inside of the fondue pot with the cut garlic clove, add the white wine and lemon juice and bring to the boil.

2. While the mixture is coming to the boil, mix together your four grated cheeses and coat with the corn flour.

3. When the wine reaches boiling, reduce the temperature.

4. Slowly add your grated cheese mix little by little, ensuring there are as few lumps as possible.

5. Don’t allow the fondue to boil, but keep it warm and whisk util you get a really smooth and stringy consistency (you have to be very patient!)

6. Season with grated nutmeg and Kirsch. Sit back and enjoy!

Ingredients

  • 60g Ogleshield cheese
  • 60g Mayfield cheese
  • 120g Coolea cheese
  • 8g corn flour
  • 1 garlic clove
  • 150ml dry white wine, high in acidity and ideally from the Alpine region
  • 25ml Kirsch
  • 25ml lemon juice
  • nutmeg, grated

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