I love cheese! It is ok in proportion and as a treat, like in this case. Cheese fondue tastes so good and I thought if I was going to have cheese I might as well go for it and make sure it is good quality and worth the calories! I read a lot of articles on which cheeses are best for fondue and sent Paulie to the deli with my shortlist, the 3 he got were perfect. Paulie chose Comte, Gruyere and Cheddar. As soon as he got back from the deli and we tried them the sounds from the kitchen were happy as they tasted delicious and I was really excited about my dinner that night. You need an acid for balance so what better than white wine and I love the subtle hint of garlic without overpowering the cheese. If you haven’t tried a fondue and you like cheese, please give it go.
- 1 clove garlic
- 175ml dry white wine
- 100g cheddar
- 100g gruyère
- 100g comté
- 15g cornflour
- Cut the garlic in half and rub around the inside of a saucepan or your fondue pan.
- Pour in the glass of white wine and heat gently for 4-5 minutes until just bubbling.
- Whilst wine is bubbling coarsely grate all of the cheeses, then over a gentle heat, gradually stir in the 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 your chosen sides for dipping.