If there’s one thing the world can agree on, it’s cheese. Cheese is just a good idea. Cheese makes sense. There’s never a time when cheese isn’t acceptable, breakfast, lunch or dinner.
And you know what takes cheese from demigod to all out lord of all status? Melted cheese. We’re talking gooey, oozy, and perfect for dipping all the world’s best carbohydrates into. Set aside a lazy afternoon and a particular comfy pair of lounge pants – our easy cheesy Swiss fondue is incoming…
INGREDIENTS
- 2 shallots, peeled and finely chopped
- 1 tbsp olive oil
- Pinch of sea salt
- Pinch of freshly ground black pepper
- 2 sprigs of fresh thyme
- 50ml cider
- 400g Cheddar cheese
- 400g Gruyere cheese
- 150g blue cheese
- 2 tablespoons crème fraîche
METHOD
Heat oil in a frying pan on a medium heat. Put a large saucepan with an inch or two 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 salt and 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, stirring now and then to help it along. Once it has mostly melted, stir in the crème fraîche then a swig or two of hot water to loosen the mixture a little.
Get all of your dipping ingredients and skewers ready, and serve with hot crusty bread.
