Cheese fondue

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

By Matt Tebbutt

For the cheese fondue

  • 1 garlic clove, halved
  • 200ml/7fl oz white wine
  • 2 freshly ground black peppercorns
  • 2 freshly ground pink peppercorns
  • 2 thyme sprigs
  • 1 bay leaf
  • 150g/5½oz cheddar, grated
  • 200g/7oz gruyère cheese, grated
  • 100g/3½oz Lancashire cheese, crumbled
  • 150g/5½oz strong flavoured, washed rind soft cheese, chopped
  • 100g/3½oz Parmesan, grated
  • 3 tbsp cornflour
  • 1 tbsp grappa or white Port
  • For dipping
  • 50g/1¾oz cornichons
  • 100g/3½oz party onions
  • 2 apples, cut into wedges
  • 2 pears, cut into wedges
  • 4 celery sticks
  • 50g/1¾oz walnut halves
  • 1 fennel bulb, sliced into fingers
  • ½ bunch radishes, quartered
  • 1 head red chicory, trimmed and separated into leaves
  • selection of salami and cured meats
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