Easy cheese fondue

Prep: 20 mins Cook: 20 mins

Easy

Serves 6 - 8
Using mild cheese means everyone in the family can enjoy this classic starter

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal374
  • fat31g
  • saturates20g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein22g
  • salt1.48g
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Ingredients

    For the fondue

    • 2 tbsp cider vinegar
    • 1 tsp cornflour
    • 250g cheddar, grated
      Cheddar

      Cheddar

      Ched-ah

      Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

    • 250g Gruyère, grated
      Gruyère

      Gruyère

      groo-ee-yeah

      Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

    • 3 tbsp crème fraîche

    Suggestions for dipping

    • 4 thick slices bread, such as sourdough, chopped into chunks
    • 2 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 2 carrots, cut into batons
      Carrot

      Carrot

      ka-rot

      The carrot, with its distinctive bright orange colour, is one of the most versatile root…

    • 2 peppers, deseeded and cut into strips
      Peppers

      Pepper

      pep-iz

      Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

    • 2 celery sticks, thickly sliced
      Celery

      Celery

      sell-er-ee

      A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

    • 200g pack mini salami or 1 thin salami cut into bite-size chunks
      Salami

      Salami

      sah-lah-me

      Salami are a family of coarse, dry, boldly seasoned sausages. The intense flavour of salami…

    Method

    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.

    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.

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

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    Comments (4)

    gst's picture

    We made this fondue at the weekend for friends.
    It wasn't at all greasy and in the end the fondue bowl was wiped clean by our guests.

    It will be getting made again for future guests!

    josepha11's picture
    1

    Cheddar and Gruyère do not work together, Cheddar is greasy when melted, e.g. Welsh rarebit or cheese on toast. The cheese will separate if not kept hot and bubbling. What happened to the fondue burner in this recipe??

    tooker's picture
    2

    Very disappointing cheese separated, very greasy, not saucy as picture suggests. Very unusual as good food recipes normally always work out well. Won't try that again!

    rr23593's picture

    Making this for dinner tonight

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