Cheddar and cider cheese fondue
Skill level: Easy peasy
Cheese fondues are becoming popular again and itís surprising that this delicious recipe was forgotten for so long. Enjoy this dish over a friendly supper or serve it as a hot party dip for something a little different. This recipe is inexpensive as it uses Cheddar cheese instead of the Gruyere and Emmental which are usually used in traditional Swiss cheese fondues. If you donít have a fondue set just use a heavy based saucepan, a plate warmer and ordinary forks or skewers. Put the fondue pan on the table over a gentle burner and let your guests help themselves by spearing pieces of bread with a fork and dipping them into the cheese.
- 1 clove garlic, skinned and cut in half
- 200ml dry cider
- 350g mature Cheddar cheese, finely grated
- 1 tbsp cornflour
- Pinch of dry mustard powder
- 2 tbsp brandy or sherry
- 1 tsp Worcester sauce
- Salt and freshly ground black pepper
- French bread, cubed, to serve
Instead of using cider in this recipe you can simply use a vegetable stock instead. Omit the brandy and sherry and blend the cornflour with water or stock. Serve the fondue with cherry tomatoes, mushrooms, asparagus and different savoury breads.
- Rub the base and sides of the pan with the cut side of the garlic to give a very mild garlic flavour to the fondue.
- Pour in the cider and heat gently.
- Gradually stir in the cheese and continue to heat gently until it has completely melted and the mixture is smooth.
- Blend the cornflour and mustard powder to a smooth paste with the brandy or sherry, then stir in the Worcester sauce.
- Pour the cornflour mixture into the cheese and stir over the heat until the fondue thickens.
- Season the fondue to taste and serve with the bread.