Four cheese fondue

The Cheese Bar's fondue nights last winter were such a hit that they ended up keeping it on the menu all year round and it's one of their best-selling dishes! Looks like they dragged Fondue well and truly out of the 70's...

The key to success in this recipe lies in taking time to heat the cheese and wine - you want to avoid the cheese boiling. Heat it slowly, and add the cheese little by little. Don’t rush!

A note on equipment: the best way to cook and serve fondue is in a fondue pot with a burner to keep your fondue nicely bubbling away whilst you dip and dine. That said, we have seen an improvised one using a couple of bricks, a candle and a heavy bottomed pan...

Suggested Sides:

  • Roast Potatoes (especially nice with Rosemary)
  • Sausage
  • Crispy Brussels Sprouts
  • Cornichons
  • Bread

Suggested Wine Pairing: Alpine-style Rivaner Mathis Bastian ‘Clos de Eglantiers’, from Remich, Luxembourg.

  1. Start by preparing the cheese mix. Grate your four cheeses and mix together with the cornflour, making sure the cornflour coats all the grated cheese.
  2. In your fondue pot (or alternative), rub ½ a clove around the base of the pan before adding the wine, kirsch & lemon juice. (Feel free to chuck the garlic in the pan too..)
  3. Grate the other half of garlic into the pot and add the pinch of nutmeg.
  4. Bring the liquids to the boil in the fondue pot, then reduce the heat. Add the cheese bit by bit, continually whisking slowly. Take your time at this point!
  5. Whisk until the ingredients have combined – don’t allow to boil. The fondue should be at the consistency that it coats the back of a spoon and is stringy.
  6. Remove from the heat & get dipping straight in!

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Recipe Information

Cooking Time
20 mins
Serves
2
Difficulty
Easy

Ingredients

  • 100g Ogleshield
  • 100g Coolea
  • 50g Mayfield
  • 50g Doddington
  • 7g Cornflour
  • 130ml White Wine – make sure it’s a good one! Not cooking wine…
  • 5ml Kirsch
  • 1 Teaspoon of  Lemon Juice
  • 1/2 Garlic Clove, Grated
  • ½  Garlic Clove to rub around the pot
  • Pinch of Nutmeg, Grated