Hello fellow cheese lovers,
You’re in for a treat today!
We’ve paired two of the UK’s best cheeses from two of Britain’s finest cheese makers and added a few other little bits to create a truly special cheese fondue experience (if we do say so ourselves!)
You can purchase our range of Luxury Fondue Dine in kits here, or you can swap in some or your favourite other cheeses and just follow the recipe along.
Inside your box you’ll find the following:
Fondue ingredients:
250g Aged Gouda - Connage Highland Dairy
150g Mayfield - Alsop & Walker
Sides:
Cornichons
Chas and Momo’s Artisan Bread
Bray Cured artisan British charcuterie
What else you’ll need (not provided):
Fondue set/crockpot/large pan
4 flat teaspoons (circa. 20g) cornflour
1 cup of dry white wine
1 garlic clove
Olive Oil
Salt and Pepper
Any other dipping foods - we’d recommend boiled potatoes and cured meats
The best thing about cheese fondue is that it's super simple - just let the cheese do the talking!
- Start by grating your cheese straight from chilled. Grating the cheese rather than chopping helps to speed up the melting process and results in a smoother fondue. Including the rind is a personal choice, we would for a deeper earthy taste but try it first and see what you think?
- Cut the bread into slices, spread out on a lightly oiled baking tray, drizzle with olive oil and bake in the oven for 15 minutes at 200°C (180°C with fan) until golden brown
- Grate your garlic clove
- Add the grated cheese into your fondue/crockpot/pan, along with the wine, garlic and cornflour and let is melt on a medium heat
- Season to taste
- Once melted, serve and enjoy!