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!
Ingredients
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.
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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