Easy cheese fondue

Method 1

Ingredients

For the fondue

2 tbsp cider vinegar

1 tsp cornflour

250g cheddar

grated

250g gruyère

grated

3 tbsp crème fraîche

Suggestions for dipping

4 thick slices bread

such as sourdough, chopped into chunks

2 tbsp olive oil

2 carrots

cut into batons

2 peppers

deseeded and cut into strips

2 celery

sticks, thickly sliced

200g pack mini salami

or 1 thin salami cut into bite-size chunks

step 1

Heat oven to 200C/180C fan/gas 6. Mix the vinegar with the cornflour and place in a heatproof bowl with the cheeses. Set over a pan of boiling water. Slowly melt the cheese, stirring occasionally. When it’s nearly melted, add the crème fraîche and a little black pepper, if you like. Lower the heat and keep warm.

step 2

To make croutons, toss the bread in the oil and a little seasoning on a baking sheet, then bake for 10-15 mins until golden and crisp.

step 3

To serve, put the cheese fondue on a large platter and arrange the croutons, veg and salamis alongside it.

Method 2

🧺 Ingredients (serves 4)

Cheese mixture:

200g Gruyère cheese, grated

200g Emmental cheese, grated

1 clove garlic, halved

300ml dry white wine

1 tsp lemon juice

1 tsp cornflour (cornstarch), optional (for a thicker, smoother texture)

1 tbsp Kirsch (cherry brandy), optional

Freshly ground black pepper

Pinch of nutmeg (optional)

For dipping:

Cubes of baguette or rustic bread

Steamed or blanched vegetables (broccoli, cauliflower, carrots)

Cooked potatoes, apple slices, or cured meats

👩‍🍳 Method

Prepare the cheese:

Toss the grated cheese with the cornflour (if using). This helps prevent the fondue from separating.

Infuse the pot with garlic:

Rub the inside of a fondue pot or heavy saucepan with the cut sides of the garlic. Discard garlic or leave in for extra flavour.

Heat the wine:

Pour wine and lemon juice into the pot and heat gently until just simmering — do not boil.

Add the cheese:

Gradually add the cheese, stirring constantly in a zig-zag pattern (not circular, to prevent clumping) until melted and smooth.

Finish:

Stir in Kirsch if using, then season with black pepper and a pinch of nutmeg.

Keep the fondue warm over a low heat or fondue burner.

Serve:

Dip bread, vegetables, or other goodies into the melted cheese using fondue forks or skewers.

Stir occasionally to keep smooth.

🌿 Tips & Variations

For a richer flavour, add a splash of mustard or a teaspoon of garlic powder.

Try mixing in different cheeses: Comté, raclette, or cheddar work well.

For a spicy kick, add a pinch of chilli flakes or paprika.

Leftover fondue can be reheated gently with a splash of wine or milk

Comments

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