We have in stock:
- Ogleshield - a British raclette cheese from Somerset which we think has even more flavour than it's French and Swiss counterparts. We also recommend this as a great all round melting cheese for toasties, cheese on toast, fish pies and much more. For raclette we recommend about 200g of cheese per person if it is your main meal. The best accompaniments to serve with a raclette are small boiled potatoes with the skin on, crusty baguette, a selection of charcuterie and cornichons or other gherkin. If you have a raclette machine that comes with the paddles we are more than happy to cut the cheese into slices for you.
- Vacherin Mont d'Or and Tunworth - two absolutely delicious boxed cheeses. Pierce them with cloves of garlic and sprigs of fresh rosemary and bung in the oven for a mind-blowing baked cheese, enjoy with one of our crusty baguettes
- Reblochon - a very important cheese used in Savoyard dishes such as Tartiflette and Fondue. Our Fondue Savoyarde recipe includes Reblochon alongside Comte and Beaufort (we also stock both of these), dry white wine, garlic and Kirsch - see below for the recipe
- Yorkshire Poutine Cheese Curds - a brand new product from Sheffield Cheesemasters which can be used for the Canadian recipe Poutine (chips, gravy & curds!!!!!), they also taste great as part of a grilled cheese sandwich mix or can be used on pizzas
Fondue
Fondue whether you are going for a Swiss or a French Savoyarde version is best kept simple and served with chewy crusty bread, particularly sourdough. Though some folk also like to dip grilled meat in their fondue.
Did you know that local Savoyarde folklore states that if your piece of bread falls off your fork into the cheese the next round of drinks is on you? You do now, so be extra careful!
There are a variety of different recipes and a long list indeed of different cheeses that can be used including Comte, Gruyere, Emmental, Beaufort, Abondance, Reblochon, Vacherin Fribourgeois - it's fair game which you go for yourself. In this recipe we'll be using classic French Alpine cheeses Comte, Reblochon and Beaufort.
5 minutes prep
20 minutes cooking
Serves 6 - 1 pot of fondue
- 1 clove garlic cut in half
- 1 cup dry white wine
- 1 tbsp cornflour
- 200g Comte - grated
- 200g Beaufort - grated
- 200g Reblochon (use one of our Petit Reblochon ) - cut into small cubes
- pinch of ground nutmeg
- pinch of ground black pepper
- pinch of ground paprika
- 3 tbsp Kirsch
- 1 sourdough loaf cut into cubes for dipping
Rub the inside of a large saucepan with the cut side of the garlic.
In a small bowl, whisk together the wine and cornflour. Add it to the saucepan and bring it to a gentle, rolling boil. Reduce the heat to simmering.
Add the cheeses, followed by the nutmeg, black pepper, and paprika. Using a wooden spoon, stir constantly until the fondue is melted and smooth. If you find the cheese is sticking, lower the heat.
Keep the heat low to medium and continue cooking (but do not boil) the fondue for 15 minutes until it has thickened.
Once thickened, add the Kirsch, stir, and cook for 1 more minute.
Transfer the fondue by pouring into a fondue pot set over a flame. The pot should come with fondue forks, one per person. Serve with the sourdough cubes.
If the fondue gets too thick, particularly after it's been sitting for a while, add a few tablespoons of white wine and stir to thin out the mixture.
HAPPY MELTY CHEESE SEASON!