Cheese Fondue

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Chatting to Rachel at My Gym this morning, and for the second time in as many weeks, I found myself in a conversation about cheese fondue!That oh so sophisticated dinner variation that took the 1970’s and 80’s by storm and then all but died out except for some isolated pockets of gastronomy.Of course the Swiss have been doing it for ever, it wasn’t a fad for them, so there was no reason for it to go out of fashion (Rachel’s Dad is Swiss)Taking about it with friends the week before, we all agreed that it was a dinner party theme that we had all enjoyed and no one was quite sure why we didn’t do it any more. All that cheesey goodness with crusty bread or boiled potatoes , and don’t forget the wine!It made me remember that when we were making  Tamar Valley Pantry, my first book with John T Bailey, John used a cheese fondue to match with Josef Chromy’s beautiful Sauvignon Blanc, and I remember being impressed with how tasty and fulfilling this simple dish was. I am sure that the very thought of this would bring back many happy memories for those of us who enjoyed them all those years ago, I think I might have to introduce the next generation of my family to the pleasures of a three cheese fondue. I've included the recipe below so you can introduce it to your family too.

John T Bailey's Three Cheese Fondue with Josef Chromy Sauvignon BlancIngredients

50g gruyere cheese, grated225g raclette cheese, grated225g tilsit cheese, grated15g cornflour500g Josef Chromy Sauvignon Blanc3 cloves garlic, whole2 sprigs thyme20g lemon juice5g mustard powderpinch ground cloves + white pepper

method

In a bowl mix the cheeses with the cornflour.Bring the wine to a simmer over med- high heat. Remove from the stove.Add thyme and garlic cloves. Infuse for 10 minutes then strain and allow to cool.Bring the wine and lemon juice to the boil and add the cheese mix a handful at a time, whisking continuously until smooth and creamy.Add the mustard, pepper and cloves. Stir until the mixture thickens.Transfer into a fondue pot and serve with cornichons, bread and crudités of your choice.

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