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Digital Subscriptions > Delicious Magazine > January 2019 > CHEESE FONDUE

CHEESE FONDUE

This month we challenged cookery assistant (and seasoned skier) Olivia to perfect her recipe for the ultimate fondue. Take it from us: she’s cracked it. Meanwhile, we’ve eaten a lot of cheese in service to her pursuit of perfection. Yes, it’s time to hunker down with friends to indulge in one of the best cold-weather feasts ever invented (and don’t miss our twist on fondue, baked in the oven with potatoes –the cover recipe on p63)

Olivia’s ultimate swiss cheese fondue

SERVES 4-6 (DEPENDING ON HOW GREEDY

YOU’RE FEELING). HANDS-ON TIME 15 MIN

KNOWHOW

Packs of ready-grated cheese contain cornflour to prevent it sticking together. If you buy these for your fondue, you’ll need to omit the cornflour in the recipe.

FOOD TEAM’S TIP

Buy reblochon from cheesemongers or larger supermarkets.

• 2 garlic cloves

• 400g grated gruyère

• 150g grated emmental

• 150g reblochon (weight with rind removed), cut into chunks – see tip

• 4 tsp cornflour (optional; see Know-how)

READ MORE
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About Delicious Magazine

The new issue of delicious. is out now. Bin the resolutions (we tell you why it’s the worst time for them) and warm up with fireside feasts and hearty food that feeds body and soul – sweet and savoury pithiviers, melty Swiss cheese fondues, Paul Merrett’s slow-cooked lamb, Gill Meller’s squid with smoked bacon and more. Our bigger midweek section is packed with money-saving meals, healthy eating and vegan recipes. And if the weather still gets you down, be transported to exotic climes with our aromatic recipes from India. Welcome to the joy of January!