Cheese Fondue

Name: Cheese Fondue
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: French
Ingredients: 2 cup Sauvignon Blanc Wine (2 cups Loire Valley sauvignon blanc); 1 tbsp Lemon Juice (1 tbsp fresh lemon juice); 2 tbsp Olive Oil (2 tbsp Remano olive oil); 0 pieces Table Salt (Salt and pepper, to taste); 2 pieces Grana Padano Cheese (2 x 250g Emporium Selection grana padano cheese, coarsely grated); 2 pieces Gouda Cheese (2 x 265g Emporium Selection gouda cheese, coarsely grated); ⅓ cup All-Purpose Flour (⅓ cup White Mill plain flour); 1 piece Sliced Bread (1 x crusty bread, cut into rough cubes, for dipping); 0 pieces Cucumber (Deli Originals Dill Pickled Cucumbers, to dip)

A classic melted cheese fondue made with two grated cheeses, simmered in white wine and lemon juice, served with toasted bread and pickles for dipping.

30 minFrench

Servings6

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Pescatarian

Steps

1Place wine and lemon juice into a large saucepan over medium-high heat. Once boiling, reduce heat to medium-low and allow to simmer.
2Preheat oven to 180°C (160°C fan-forced). Place bread pieces onto a large oven tray and drizzle with a little olive oil to coat. Season with salt and pepper. Bake for 10-12 minutes or until golden. Set aside on a platter for dipping.
3Place both cheeses into a bowl and add flour. Toss to combine until cheese is coated in flour.
4Add the flour-coated cheese to the simmering wine gradually, half a cup at a time, (using any flour that remains at the bottom of the bowl) whisking constantly between batches until melted. Repeat with remaining cheese, until slightly thickened and completely melted. Season with salt and pepper. Transfer to a fondue pot for serving.
5Serve fondue with wooden skewers, toasted bread cubes and pickled cucumbers.