NZ CHEESE FONDUE
Serve with cubes of bread, boiled potatoes, charcuterie and cornichons.
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
To serve
- slightly stale bread, cubed
- boiled potatoes, cut into pieces, we used Earth Gems
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!
Handy Tips
A fondue is not difficult. However, unless you make it regularly, we do suggest you take care when melting the cheese.
Cheese fondue is usually served with cubes of bread, boiled potatoes, charcuterie and cornichons.
Sip a great NZ white wine, kirsch or a tisane of herbal tea, as any of these will help you to digest all that cheese.
