Godminster Mature Organic Cheddar with Black Pepper Fondue

This versatile dish is a twist on a retro classic bringing it to the 21st century courtesy of Chef Steve James

A show-stopper of a recipe perfect for many occasions.

 

  • 1 small sourdough, top cut off and insides removed leaving a 1cm crust

 

Fondue

 

To serve

  •  Your choice of dippers – the insides of the sourdough cubed, radish, gerkins, peppers, carrots, crackers, nuts, grapes, roast potatoes,  or anything else that takes your fancy.
  • In a saucepan add the wine and the minced garlic. Bring to the boil and reduce by half.
  • Turn the heat down to medium.
  • Gradually stir in the cheese a little at a time, making sure the cheese has melted before adding more.
  • Mix the cornflour and vodka together to make a slurry.
  • Add to the cheese mixture and stir quickly to combine.
  • Bring back to simmer and cook for 1-2 minutes until thickened and the flour has cooked out.
  • Pour into the bread bowl and replace the lid to keep warm.
  • Serve with your choice of dippers.
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