Cheese Fondue
by Nigella. Featured in NIGELLA EXPRESSIntroduction
I don't suppose this is ever going to win plaudits from the World Health Organisation, but a cheese fondue is surely the stuff of dreams. On the plus side, health-wise, I love it best with radishes, chicory, spears of radicchio and carrots dipped in, but I don't know why I am trying to engage with that particular argument.
Make a vat of this, and supply nothing other than fruit afterwards or, at most, a little palate-tickling sorbet.
For US cup measures, use the toggle at the top of the ingredients list.
I don't suppose this is ever going to win plaudits from the World Health Organisation, but a cheese fondue is surely the stuff of dreams. On the plus side, health-wise, I love it best with radishes, chicory, spears of radicchio and carrots dipped in, but I don't know why I am trying to engage with that particular argument.
Make a vat of this, and supply nothing other than fruit afterwards or, at most, a little palate-tickling sorbet.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 4
For the Fondue
- 300 grams chopped or grated Gruyere cheese
- 300 grams chopped camembert
- 300 millilitres white wine
- 2 teaspoons cornflour
- 3 tablespoons kirsch
- 1 clove garlic (peeled)
- good grinding of pepper
- good grating of nutmeg
To Serve
- carrots (cut into batons)
- bunch of radishes (trimmed)
- radicchio (cut into spears or skinny wedges)
- chicory (cut into spears or skinny wedges)
- sourdough (toasted and cut into cubes)
For the Fondue
- 10 ounces chopped or grated Gruyere cheese
- 10 ounces chopped camembert
- 1¼ cups white wine
- 2 teaspoons cornstarch
- 3 tablespoons kirsch
- 1 clove garlic (peeled)
- good grinding of pepper
- good grating of nutmeg
To Serve
- carrots (cut into batons)
- bunch of radishes (trimmed)
- radicchio (cut into spears or skinny wedges)
- chicory (cut into spears or skinny wedges)
- sourdough (toasted and cut into cubes)
Method
- Put the chopped or grated cheese into the fondue pot with the wine and heat gently, stirring frequently, until boiling on the hob, by which time the cheese should have melted.
- Turn the pot down to a simmer. Slake the cornflour with the Kirsch in a small bowl, and add to the fondue pot along with the garlic clove.
- Season with the pepper and nutmeg, stir well and place the fondue pot over a flame at the table.
- Put the chopped or grated cheese into the fondue pot with the wine and heat gently, stirring frequently, until boiling on the hob, by which time the cheese should have melted.
- Turn the pot down to a simmer. Slake the cornstarch with the Kirsch in a small bowl, and add to the fondue pot along with the garlic clove.
- Season with the pepper and nutmeg, stir well and place the fondue pot over a flame at the table.
Additional Information
For gluten free avoid the ready grated packages of cheese as some of them use flour to keep the strips of grated cheese separate. For vegetarians make sure the cheese is a type made with vegetarian rennet.
For gluten free avoid the ready grated packages of cheese as some of them use flour to keep the strips of grated cheese separate. For vegetarians make sure the cheese is a type made with vegetarian rennet.
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Show more commentsWas not disappointed. As a first attempt, really easy and used rough measurements. Delicious!
Best Fondue and so easy !!! Have been using this recipe for years, you will not be disappointed !
Very good recipe! Another tip, it is important to stir the fondue during the whole cooking process to get a nice and creamy consistency.
Quick tip on cleaning the fondue pot! Once finished put a good squeeze of washing-up liquid in the pot and fill with boiling water from the kettle. Leave to stand for an hour then scrape around the sides and base with a wooden spoon followed by a bit of a scrub and the cheese should come off fairly easily. If you leave the pot to soak overnight the cheese gets cold and hardens and is then more difficult to remove.
Being Swiss, I am rather impressed with the recipe. Traditionally, we use just bread, however, some people like to use fruit (tinned pear or tinned peaches) which is very nice. Try with fried pancetta pieces on top to add some crunch and flavour and up the garlic to at least 3 gloves. I am getting home sick now... ;-)
I was disappointed after my first cheese fondue attempt, with all the right cheeses and for guests, when my wife declared that she really doesn't like it. Well, as I really do like it, (needed an emergency starter and had frozen half of the cheeses, leftover from the first attempt), I found this simple recipe and guess what? Yes! My wife really liked it.... It is delicious, thank you.
Delicious. I would drown in this happily.