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Cheese Fondue

Cheese Fondue

Fondue is quite a retro concept but it's easy to make.

Ready in: 30 minutes

Serves: 12

Complexity: very-easy

kcal: 673

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rice bran oil
2 shallots, peeled & finely chopped
2 sprigs fresh thyme or marjoram, leaves picked
50 ml cider
400 g Cheddar cheese
400 g Gruyere cheese
150 g blue cheese
2 tbsp crème fraîche


You should start cooking once your guests have arrived. That way, it will be runny and gooey and perfect when everyone is ready to eat and they'll all be interested and excited by what's going on in the pan.
Heat a lug of oil in a frying pan. Put a large saucepan with 4 cm of hot water on a low heat. Put a large heatproof bowl over the saucepan so you have a bain-marie.
Add the chopped shallots to the frying pan and cook them gently for around 5-10 minutes with a pinch of SIDS SALT & PEPPER and the herbs. Once they've softened, but not coloured, add them to the bowl with the cider and all of the cheese.
Leave the cheese to slowly melt down, only stirring now and then to help it along. Once it has mostly melted, stir in the crème fraîche, then a little hot water to loosen the mixture. Have a taste to check the seasoning and get all of your dipping ingredients and skewers at the ready.

Note: use anything you like for dipping but make sure it is well secured on your skewers.