Cheese fondue is as cheesy as it gets. Mountains of cheese melted with garlic, white wine and the indulgent addition of Truffle & Artichoke Pesto for an added flavour boost. Serve with bowls of sourdough bread, tart cornichons and carrot batons with skewers of course to prevent having to fish for lost bread!

Ingredients

120ml White Wine

2 cloves Garlic grated

400g Emmenthal grated

400g Cheddar grated

1 tbs Cornflour

1/2 jar Truffle & Artichoke Pesto

1 loaf Sourdough

1 large jar Cornichons

2 large Carrots, cut into sticks

 

Ingredients

120ml White Wine

2 cloves Garlic grated

400g Emmenthal grated

400g Cheddar grated

1 tbs Cornflour

1/2 jar Truffle & Artichoke Pesto

1 loaf Sourdough

1 large jar Cornichons

2 large Carrots, cut into sticks

 

1

Put the wine in a thick bottomed pan with the grated garlic on a medium/high heat. Meanwhile toss the cheese with the cornflour.

2

When the wine is boiling, add a handful of cheese and whisk continuously. As soon as it’s melted add another handful and continue until all the cheese is added and you have a nice thick mixture. Stir in the Truffle & Artichoke Pesto until it is all combined.

3

Add salt if you want it, devour with the sourdough, carrots and cornichons.

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