Molten cheeseboard boxing day fondue
- Cassie Best
Save recipe
Serves 6 - 8
Easy
Prep: 10 mins
Cook: 10 mins
A star rating of 4.8 out of 5.5 ratingsRate
loading...
Transform cheeseboard leftovers into a retro melting fondue to make an indulgent treat for Boxing Day or any celebration. Add your favourite dunkers to finish
Gluten-free
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Crusty bread
A star rating of 5 out of 5.28 ratings
Crispy cubed roasties with garlic & thyme
A star rating of 3.7 out of 5.3 ratings
Classic pigs in blankets
A star rating of 3.6 out of 5.11 ratings
Ingredients
Nutrition
Units:
MetricUS
-
250g alpine or alpine-style cheese
(such as gruyère, fontina or gouda), grated
-
100g hard cheese
(such as mature cheddar or red leicester), grated
-
1 tbsp cornflour
-
1 garlic clove
squashed using the back of a knife
-
300ml white wine
-
100g brie
cut into small chunks
-
25g mozzarella
cut into small chunks or grated (optional)
-
2 tbsp brandy
(optional)
-
1 tbsp Dijon mustard
-
grating of nutmeg
-
50g hard blue cheese
such as stilton (optional)
-
your choice of dunkers
(see below)
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving (8)
- kcal252
- fat18g
- saturates11g
- carbs3g
- sugars1g
- fibre0.1g
- protein14g
- salt1.35g
Ad
Method
-
step 1
Prepare your accompaniments for dunking (see our suggestions, below). Tip the grated alpine and hard cheese into a bowl and toss with the cornflour.
-
step 2
Put the squashed garlic clove in a large pan or fondue pot over a low heat and pour in the wine. Bring to a simmer, then add a handful of the grated cheese mixture, whisking to prevent lumps. Continue adding the grated cheese, a handful at a time, until the cheese sauce is smooth.
-
step 3
Stir in the brie and mozzarella, if using, until melted and smooth. Remove the garlic clove and add the brandy (if using), the mustard and a grating of nutmeg. Stir well. If using blue cheese, crumble this in just before serving (if added with the other cheeses, it can turn the fondue slightly grey). Serve immediately with your prepared accompaniments for dunking.
Recipe tip
Gourmet fondue requires next-level pairings for dunking, like these ideas:
Crispy thyme roasties
Toss potatoes in fresh thyme leaves before roasting to complement the cheese fondue.
Pigs in blankets
Brush pigs in blankets with a little honey or maple syrup halfway through cooking – the sweetness will cut through the rich flavours of the different cheeses.
Roasted sprouts
Season brussel sprouts with chilli flakes and roast in the air fryer or oven for a spicy kick.
Crusty bread
A bread like sourdough, or a rustic baguette, is best for scooping up the cheese.
Fruit
Try slices of crisp apple, pear or persimmon, or grapes or figs – the sweet fruits will bring welcome freshness to your fondue.
Pickles
Sharp, vinegary pickles, such as cornichons or silverskin onions, will nicely contrast with the deep richness of the cheese.
Recipe from Good Food magazine, December 2024
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.8 out of 5.5 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...