Molten cheeseboard boxing day fondue
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
- 250g alpine or alpine-style cheese(such as gruyère, fontina or gouda), grated
- 100g hard cheese(such as mature cheddar or red leicester), grated
- 1 tbsp cornflour
- 1 garlic clovesquashed using the back of a knife
- 300ml white wine
- 100g brieor camembert, cut into small chunks
- 25g mozzarellacut into small chunks or grated (optional)
- 2 tbsp brandy(optional)
- 1 tbsp Dijon mustard
- grating of nutmeg
- 50g hard blue cheesesuch as stilton (optional)
- your choice of dunkers(see below)
Nutrition: Per serving (8)
- kcal252
- fat18g
- saturates11g
- carbs3g
- sugars1g
- fibre0.1g
- protein14g
- salt1.35g
Method
step 1
Prepare your accompaniments for dunking (see our suggestions, below). Tip the grated alpine and hard cheese into a bowl and toss with the cornflour.
step 2
Put the squashed garlic clove in a large pan or fondue pot over a low heat and pour in the wine. Bring to a simmer, then add a handful of the grated cheese mixture, whisking to prevent lumps. Continue adding the grated cheese, a handful at a time, until the cheese sauce is smooth.
step 3
Stir in the brie or camembert and mozzarella, if using, until melted and smooth. Remove the garlic clove and add the brandy (if using), the mustard and a grating of nutmeg. Stir well. If using blue cheese, crumble this in just before serving (if added with the other cheeses, it can turn the fondue slightly grey). Serve immediately with your prepared accompaniments for dunking.
