Cheese Fondue

Cheese Fondue is traditionally a Swiss dish of melted cheese served in a communal pot over heat eaten with long-stemmed forks dipping bread into the cheese.


I had recently purchased a Cheese Fondue Raclette, and wanted to try out the fondue pot. So glad I did, as it was truly amazing, if you like cheese as much as I do – it was delicious. Now let me add, I made this a few months ago, and since then I have now cut diary out of diet but if someone made this again I’m not sure if I could resist!IMG_7850

600g Gruyure Cheese
500g Camenbert
300ml Magners Apple Cider
4 Garlic Cloves
Pinch of Nutmeg
1/2 Tsp Rosemary
100g Cheddar Cheese


Into a fondue pot that can be used on a stove or a sauce pan add chopped up gruyure cheese, Camenbert, Magners Apple cider, 4 garlic cloves, nutmeg and rosemary.


Over medium heat allow the cheese to melt, this version is a little runny as I’ve not added any corn starch, but if you prefer it a little thicker then you can stir cornstarch into the cider then adding to the pot.IMG_7847_1

Once all the cheese has melted, add grated cheddar into the pot.


Move the pot on to your heat source, I was using my Raclette for this, but you can use a candle style fondue pot too.

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