Decadent cheesey fondue
Cheese fondue is usually served with cubes of bread, boiled potatoes, charcuterie and cornichons. Give an adult nod to Hallowe’en ... stir your fondue ‘cauldron’ and serve with ‘witches fingers’ (aka carrot sticks)!
Ingredients
Method
Ingredients
- 250ml white wine, a crisp white wine like Sauvignon Blanc
- 1 clove garlic, finely chopped
- 250g Barrys Bay Maasdam, grated
- 400g Kapiti Kōwhai Gruyère style cheese, grated
- Nutmeg, for grating
Method
- Put the wine and garlic in a heavy-based saucepan over a low heat and bring to a simmer.
- Add the Maasdam, in batches, stirring vigorously as it melts.
- You can use a wooden spoon to stir the melting cheese or use a whisk. Once melted, add the Gruyère style cheese, again in batches, stirring until it melts.
- Finely grate a little nutmeg over the cheese mixture and stir through.
- Transfer to a fondue set and enjoy!
Seifried Nelson Sauvignon Blanc 2021
This beautifully balanced Sauv cuts through the richness of the cheese and combines delightfully with classic dipping accompaniments such as bread, charcuterie and cornichons.