Waves of melted French cheese, beautifully finished with white wine & garlic. Served with Demi baguette & cornichons
Takes: 10-12 mins
Preservation: 5 days from delivery
Allergen: contains lactose and sulphur dioxide
Put the fondue pan / casserole on the hob over a medium heat.
Add the garlic and white wine and cook for 2 minutes being careful not to burn the garlic.
Add a generous helping of cracked black pepper.
Add the grated cheese in 3 parts cooking over a low to medium heat, stirring constantly, until melted and smooth. The cheese should steam but not boil.
Transfer the fondue pan / casserole from the hob to the trivet, set over the lit spirit burner – keep it at a medium to low heat. Stir every so often with a clean wooden spoon so the cheese doesn’t burn on the bottom of the pan.
Serve with bread and cornichons.