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




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.
    By ticking this box, you are consenting to Godminster using your email address to send you news from time to time about special offers, competitions, and other marketing messages. You are welcome to unsubscribe at any time. We take your privacy very seriously and we won’t share your details with anyone. Take a look at our full Privacy Policy and our full Terms & Conditions.
  • This field is for validation purposes and should be left unchanged.