Wednesday, 14 October 2009

Cheese Fondue

Cheese is great. Friends are great. Fondue combines both into an enjoyable evening. I think it's probably something to do with eating from the same pot, but sharing a fondue can really build friendships. Enough contemplating the nature of shared food, it's recipe time.


  • 1/2 bottle of dry white wine

  • 2 tbsp cornflour

  • 200g Gruyere, grated

  • 200g Gouda, grated

  • 200g Emmental, grated

  • 900g various cheddar, grated

  • 1 large baguette, chopped in 2cm chunks

  • 6 celery sticks, chopped into 2cm lengths

  • 6 large carrots, chopped into 1cm chunks



  1. Place the wine, cornflour and cheese into a large pan and start to slowly heat.

  2. You don't want to boil the mixture as then it'll separate, so heat it as slowly as you dare. Stir it frequently and serve as soon as all the cheese has melted.

  3. Serve with forks to dip the bread, celery and carrot into the fondue. It's also worth giving every person a little plate so they have some where to place excess cheese or dipping items on.

Serves 5.

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