Four cheese fondue
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...
- Roast Potatoes (especially nice with Rosemary)
- Crispy Brussels Sprouts
Suggested Wine Pairing: Alpine-style Rivaner Mathis Bastian ‘Clos de Eglantiers’, from Remich, Luxembourg.
- 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.
- 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..)
- Grate the other half of garlic into the pot and add the pinch of nutmeg.
- 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!
- 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.
- Remove from the heat & get dipping straight in!
- 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