Black Bomber Cheddar and Cider Fondue
Ingredients
200g Black Bomber extra-mature Cheddar (grated or crumbled)
200g Comté or Emmental (grated)
1 tbsp cornflour
190ml dry cider
Freshly ground black pepper
Freshly grated nutmeg
1 garlic clove, peeled and halved
To serve: crusty sourdough bread, crisp apple slices, and assorted pickles
How to make it
Black Bomber Cheddar and Cider Fondue is a comforting, crowd-pleasing dish that brings a luxurious twist to classic fondue. The award-winning Black Bomber Cheddar melts into a silky, rich base, while a splash of crisp cider adds depth and a gentle tang that balances the cheese’s bold flavour.
- Put both cheeses in a large bowl. Toss with the cornflour so that every bit is lightly coated. Season with pepper and a little nutmeg.
- Warm the cider in a non-stick saucepan until it’s hot (but not boiling). Gradually add the cheese mixture, whisking constantly.
- Once all the cheese is added, keep at a gentle bubble, whisking until the fondue is smooth and glossy.
- Rub the inside of your fondue dish with the cut sides of the garlic clove, then discard the garlic.
- Pour the fondue into the prepared fondue dish. Serve immediately, keeping the fondue warm so it doesn’t thicken too much.
- Serve with crusty sourdough bread, apple slices, and a selection of pickles.
Fondue
Did you know that fondue is the national dish of Switzerland? Here’s some more information about the history of fondue.
Looking for another fondue recipe? Here’s one using white wine.
Want to keep it simple? Try our fondue mix.
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