Cheese fondue

A delightfully decadent dish of melted cheese, served in a sharing pot over a low flame, accompanied by stale bread and other dipping items.

Cheese fondue (4 Portions)

140ml White wine (dry)
230g Comte (18 months)
200g Comte (12 months)
30g Raclette
1 Garlic clove

1. Rub the fondue pot with a garlic clove.

2. Add the white wine and bring to the boil.

3. Slowly add the cheese and continually stir. Continue adding until all of the cheese is fully emulsified.

4. Don’t allow the fondue to get too hot as you’ll split the cheese.

5. Serve with: bread, charcuterie, potato, and cornichons or whatever you fancy!