Save to your scrapbook
Three Cheese Fondue
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
This fondue uses the traditional cheeses Gruyère, Emmental and Comté (all sold prepacked), but is given a seasonal twist by adding cider. If you prefer to keep it traditional, replace the cider with white wine. Serve with Waitrose Walnut Bread to dip in; its nutty flavour perfectly complements the cheeses.
If you don't have a fondue set, make this fondue in a heavy-based pan, then pour it into a large heatproof bowl and serve immediately. To reheat, return it to the pan and stir over a medium heat for 3-5 minutes.
This recipe was first published in September 2003.