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Cheese Fondue

Cheese Fondue

The word fondue is derived from the French word "fondre" which means, “melt". Well-known variations include traditional melting cheeses such as Comte, Gruyere, Raclette, Emmenthal, Tilsit, Beaufort, Fontina...etc. Make this as the weather cools down for the ultimate change-of-seasons, indulgence.
Course Appetisers


  • 1 garlic clove whole
  • 250ml dry white wine
  • 350g Emmental cubed
  • 400g Comté cubed
  • 300g L’Artisan Mountain Man rind removed and cubed
  • 2tsp kirsch optional
  • bread to serve & dip


  • Rub the inside of the fondue pot (or a deep heavy-based pan) with a clove of garlic, add the white wine and warm over a low heat until it begins to simmer.
  • Add the Emmental, once cube at a time, whisking or stirring vigorously and allowing to melt before adding more. Do the same with the Comte, followed by the Mountain Man, and keep stirring until smooth. Stir in the kirsch, if using.
  • Transfer to a fondue set or heatproof pan set over a tea light and eat immediately.


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