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The Lodge

Foodie Friday: Cheese Fondue

Before you get started: Make sure you have a fondue pan, forks and a chafing stand. The principle is to ensure the dish****stays warm so the cheese remains soft enough to use for dipping.

You'll need:

  • 500g fondue cheese (at The Lodge we use 250g Raclette and 250gGruyre)
  • 150g white wine
  • 2 tbsp corn flour
  • 0.5g nutmeg (finely grated)
  • 1 clove of garlic
  • Salt and white pepper
  • Kirsch (cherry-flavoured Brandy to taste)

Make it:

  • Start by rubbing the inside of the fondue pan with the clove of garlic which you have first crushed to release the oils. Then add the wine to the pan and put onto a medium heat to reduce by half. Whilst the wine is boiling grate all the cheese together
  • Add a little warm water to the corn flour and stir until you have a smooth paste. When the wine has reduced keep it boiling and whisk in the corn flour paste, this will thicken the wine very quickly but don't worry
  • Now in 3 parts add the cheese and mix into the wine using a spatula. Be sure to keep the mix constantly moving and scrape the edges so the cheese does not stick and burn. Only add the next amount of cheese when the first is fully melted.
  • When you have added all the cheese you should have a smooth glossy fondue. Now add a pinch of salt and white pepper and the nutmeg. Taste and add more if necessary. Now add the kirsch to finish the fondue this is purely to taste as it depends how boozy you want it
  • Serve with warm boiled new potatoes, gherkins, silver skin onions, cherry tomatoes and chunks of crusty bread

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