Cheese Fondue with Ballymaloe Relish
- Cooking Time: 20 minutes - Preheat oven to 200⁰C/400⁰F/Gas Mark 6
- Serves: 2-3
- Allergens: Dairy, wheat
Fondue, which comes from the French “fondre”, meaning “to melt,” has its origins in 18th century Switzerland. It came back into fashion in the 1970s and, since then, has been a firm favourite when entertaining. This recipe is very simple and needs few ingredients as Ballymaloe Relish provides a lot of flavour. We’re using Cheddar for our fondue, but you can use Gouda, Gruyere or a blend of Swiss cheeses.
- 1 loaf of stale crusty white bread (and the crustier the better!)
- 85g mature Cheddar cheese (grated)
- 1 tbsp dry white wine
- 1/2 garlic clove (crushed)
- 1 tsp parsley (chopped)
- 1 tsp Ballymaloe Original Relish
- Cut your bread into rough cubes and toast in a preheated oven at 200⁰C/400⁰F/Gas Mark 6 for 10 minutes, keeping an eye on them as they can brown quickly.
- Place the wine, garlic, Ballymaloe Original Relish and parsley in a fondue pot or small saucepan.
- Stir, then add the grated cheese.
- Just before serving, put the fondue pot or saucepan over a low heat until the cheese melts and begins to bubble. Don’t stir it too much while it is cooking or the mixture may split.
- Serve the fondue immediately with the toasted bread. Fondue forks, skewers or standard forks will also suffice for dipping!