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Cheese Fondue Recipe

Date: 16/05/2012 Category:
Gruyere, grated – 450g
Comte, grated – 450g
Cornflour – 15g
Manzilla Sherry – 30ml
Thyme – 2 sprigs
Garlic, bashed – 3 cloves
White wine – 500ml
Lemon juice – 20ml
English mustard powder – 5g
Pinch of ground cloves
Cornichons
Sourdough bread
Crudites 

  1. In a bowl, mix the grated cheeses with the cornflour.
  2. Bring the sherry to a simmer in a small saucepan over a medium-high heat. Add the thyme and garlic then remove from the heat and leave to infuse for 10 minutes. Strain and allow to cool.
  3. Bring the wine and lemon juice to the boil in a medium saucepan, and add the cheese, a handful at a time, whisking continuously until smooth and creamy.
  4. Add the infused sherry, mustard powder and ground cloves to the cheese and wine and continue to whisk until the fondue thickens.
  5. Transfer to a fondue pot and serve with cornichons, cubes of sourdough bread and crudités.source Recipe from: http://www.channel4.com/4food/recipes/chefs/heston-blumenthal/cheese-fondue-recipe