Easy cheese fondue

Easy cheese fondue

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(3 ratings)

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Cooking time

Prep: 20 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 6 - 8

Using mild cheese means everyone in the family can enjoy this classic starter

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
374
protein
22g
carbs
1g
fat
31g
saturates
20g
fibre
0g
sugar
0g
salt
1.48g

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

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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.

Recipe from Good Food magazine, December 2010

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Comments

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josepha11's picture
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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
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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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