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Three Cheese Fondue
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Three Cheese Fondue
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.
- Preparation time: 20 minutes
- Cooking time: 15 minutes
-
Total time:
35 minutes
Serves: 4
Ingredients
- 1 clove garlic
- 400ml Aspall Dry Suffolk Cyder or 375ml dry white wine
- 200g Emmental, coarsely grated
- 200g Gruyère Reservé, coarsely grated
- 200g Waitrose Select Comté, coarsely grated
- 25g cornflour
- Serve with a selection of
- 1 pack Waitrose Walnut Bread, cut into 2-3cm cubes
- 3 apples or pears, cored and cut into wedges
- 150g pack trimmed sugar snap peas
- ½ x 454g jar Garner's Pickled Onions
Method
- Cut the garlic in half and rub around the inside of a fondue pan. Pour in the cider or white wine and heat gently for 4-5 minutes until just bubbling.
- Over a gentle heat, gradually stir in the three grated cheeses until melted and smooth.
- Place the cornflour in a small bowl and blend with a little cold water until smooth, then stir into the fondue. Continue to cook over a gentle heat for about 4-5 minutes until the mixture has thickened.
- Then transfer from the hob to the fondue burner and serve with the walnut bread, fruit and vegetables to dip into the cheese.
Cook's tips
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.
Comments
This recipe was first published in September 2003.
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