Fondue with Appleby’s Cheshire, Ogleshield and Vintage Lincolnshire Poacher

Is there anything more luxurious and most importantly, fun, than a fondue? For a fabulous party or just a treat for a cosy night in, this fondue is the perfect fix!

Ingredients:

For the fondue

• 1 clove of garlic
• 200g cubed or grated Appleby’s Cheshire
• 200g cubed or grated Ogleshield
• 200g cubed or grated Vintage Lincolnshire Poacher
• 1 tsp of cornflour
• 1 tbsp Kirsch (optional)

For the dipping (suggestions)

• Cubed bread (stale works best)
• Boiled new potatoes
• Cornichons
• Pickled onion
• Roasted broccoli
• Charred chorizo
• Fillet Mignon (...too much?)

Large glass of white wine

Method:

1. Slice the garlic in half and rub it around the inside of your fondue pot (or saucepan)
2. Add half the wine, and allow to come up to a slow boil
3. Lower the heat and gradually add the cheeses until they have melted (start with the Ogleshield and Appleby’s and then gradually add the Poacher)
4. If using Kirsch then add this to the melted cheese mix, if not then then slowly add the rest of the wine.
5. Heat the mixture gently (don’t let it boil) until it is smooth (if the mixture is too runny then slowly add the cornflour with a little water before adding to the cheese - if it’s too thick then add a little more wine)
6. Serve over low heat at the table
7. Use fondue prongs to dip your chosen accompaniments and enjoy!!

CG top tip: if you don’t have kirsch to hand you can use water instead!