How to Cheese Fondue Tips

• Grate the cheese add a small amount of cornstarch flour & salt & pepper to the mix.
• Heat wine in heavy based saucepan until hot but not boiling
• Add the cheese slowly to the alcohol (beer, white wine, apple cider) & stir in a figure 8 pattern to mix thoroughly & becomes smooth.
• You can add a little Dijon mustard to the mix or finely chopped herbs for flavour.
• If using a fondue pot warm before adding the cheese mix. Before adding the cooked cheese fondue to the pot, you can rub a clove of fresh cut garlic inside of the pot for added flavour.
• Allow approximately 200-250g per person of cheese.
• Cheese recommended to use. Raclette, Gruyere, Emmental, Massadam

Serve with or in crusty bread loaf, with roasted baby potatoes, cornichons, cooked chorizo chunks or cocktail cheese kranskys, fresh apple slices.

Enjoy!