Nigella Cheese Fondue

This rich and creamy Cheese Fondue is the perfect centerpiece for a cozy gathering. Made with Gruyere, Camembert, white wine, and a hint of Kirsch, it’s indulgent and flavorful. Serve it with fresh vegetables, radicchio, and toasted sourdough for a delightful dipping experience.

Ingredients Needed:

For the Fondue:

• 300 grams of chopped or grated Gruyere cheese
• 300 grams chopped camembert
• 300 millilitres white wine
• 2 teaspoons cornflour
• 3 tablespoons kirsch
• 1 clove garlic (peeled)
• good grinding of pepper
• a good grating of nutmeg

To Serve:

• carrots (cut into batons)
• bunch of radishes (trimmed)
• Radicchio (cut into spears or skinny wedges)
• Chicory (cut into spears or skinny wedges)
• Sourdough (toasted and cut into cubes)

How To Make Cheese Fondue?

1. Melt the Cheese: Add the chopped Gruyere and Camembert to the fondue pot with the white wine. Heat gently on the hob, stirring frequently, until the cheese melts and the mixture starts to boil.
2. Add the Thickener: Mix the cornflour with the Kirsch in a small bowl. Once smooth, add the mixture to the fondue pot along with the garlic clove.
3. Season and Simmer: Season with a good grinding of pepper and a grating of nutmeg. Stir well, then reduce the heat to a simmer.
4. Serve and Enjoy: Place the fondue pot over a flame on the table and serve immediately with the prepared vegetables and toasted sourdough.

Recipe Tips:

• Use High-Quality Cheese: Freshly chop or grate the cheese yourself for the best flavor and texture. Avoid pre-grated cheese that may contain added flour.
• Kirsch Alternatives: If you don’t have Kirsch, you can substitute it with a splash of brandy or leave it out for a milder flavor.
• Adjust Consistency: If the fondue is too thick, add a little more wine; if it’s too thin, add a touch more cornflour slurry.
• Serve Immediately: Fondue is best enjoyed fresh and warm. Keep it over a low flame to maintain the perfect dipping consistency.
• Vegetarian Tip: Ensure your cheese is made with vegetarian rennet if serving vegetarians.

How To Store & Reheat Leftovers?

• Refrigerate: Allow the leftover fondue to cool completely, then transfer it to an airtight container. Store in the fridge for up to 3 days.
• Reheat: Reheat the fondue in a saucepan over low heat, stirring constantly. Add a splash of wine to restore its creamy consistency if needed.

Nutrition Facts:

• Calories: 520 kcal
• Total Fat: 37g
• Saturated Fat: 22g
• Cholesterol: 95mg
• Sodium: 720mg
• Potassium: 180mg
• Total Carbohydrate: 10g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 28g

Try More Nigella  Lawson Recipes:

• Nigella Cheese Scones ​Recipe
• Nigella Lime And Ginger Cheesecake ​Recipe
• Nigella Sweet Potato Mac And Cheese