For the fondue

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


  • STEP 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.

  • STEP 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.

  • STEP 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

Goes well with


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