For the fondue
- 2 tbsp cider vinegar
- 1 tsp cornflour
- 250g cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 250g Gruyère, grated
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
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 carrots, cut into batons
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 peppers, deseeded and cut into strips
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 2 celery sticks, thickly sliced
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 are a family of coarse, dry, boldly seasoned sausages. The intense flavour of salami…
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.
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.
To serve, put the cheese fondue on a large platter and arrange the croutons, veg and salamis alongside it.