You are sure to impress with this quick and easy recipe of homemade cheese fondue, perfectly indulgent for a cold winter's night.
Serves 4–6
15 mins
Ingredients
- 2 tbs plain flour
- 1 cup dry white wine
- ¼ tsp freshly grated nutmeg
- 125g mild cheddar cheese, grated
- 125g Gruyère cheese, grated
- 100g mozzarella, grated
- 50g parmesan or Parmigiano Reggiano, grated
- ½ tsp salt
- Assorted crudité, to serve
Herbed dippers
- 100g unsalted butter, softened
- 1 tsp fennel seeds, crushed in a mortar and pestle
- ½ tsp dried chilli flakes
- ½ tsp freshly ground pepper
- 2 garlic cloves, grated or crushed
- 4 thyme sprigs, leaves picked
- ½ sourdough baguette, sliced on an angle
Method
1
Preheat oven to 220°C (200°C fan-forced). For the dippers, combine the ingredients (except the bread, of course!) in a bowl. Stir to combine. Spread the butter mixture over one side of the baguette slices. Place on a lined baking tray. Bake for 8–10 minutes or until golden and bubbling.
2
Place the flour in a small saucepan and gradually whisk in the wine (this will prevent any lumps). Place over medium heat then bring to a simmer. Cook for 2 minutes then reduce to low. Gradually add the cheese, whisking, until all melted and very well combined. Add a little water or milk if you want it a bit looser. Serve with crudité and herbed dippers
