Green Thunder, our ever-popular mature Cheddar with roasted garlic and herbs, is a deliciously savoury addition to a cheese fondue recipe. Featuring aged Comte or Emmental and dry white wine (we recommend Chardonnay), this retro dish will be a hug...
Green Thunder, our ever-popular mature Cheddar with roasted garlic and herbs, is a deliciously savoury addition to a cheese fondue recipe. Featuring aged Comte or Emmental and dry white wine (we recommend Chardonnay), this retro dish will be a huge hit with your guests. It’s delicious served with plenty of crusty bread for dipping and a fresh green salad on the side.
METHOD
Place grated cheeses in large bowl and toss in cornflour making sure all cheese evenly coated. Season with pepper.
Warm up the wine in a non-stick pan when hot gradually add the cheese whisking constantly.
When all cheese added bring to a gentle bubble and whisk until smooth and glossy
Stir in fresh parsley
Rub the garlic around your fondue dish and discard
Pour your fondue into the dish and serve immediately. Keep fondue warm to stop it getting too thick.
Serve with baguette, balsamic pickled onions and cherry tomatoes
Serves 4 as a snack or starter and 2 as a main course with a crunchy green salad
METHOD
Place grated cheeses in large bowl and toss in cornflour making sure all cheese evenly coated. Season with pepper.
Warm up the wine in a non-stick pan when hot gradually add the cheese whisking constantly.
When all cheese added bring to a gentle bubble and whisk until smooth and glossy
Stir in fresh parsley
Rub the garlic around your fondue dish and discard
Pour your fondue into the dish and serve immediately. Keep fondue warm to stop it getting too thick.
Serve with baguette, balsamic pickled onions and cherry tomatoes
Serves 4 as a snack or starter and 2 as a main course with a crunchy green salad
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Recipes
From our kitchen table to yours
Elevate mealtimes, picnics and parties with our exclusive recipes, crafted by our chefs to celebrate the award-winning flavours of your favourite Snowdonia cheeses, chutneys and cheese bakes.
Packed with smoky BBQ flavour, these crispy beef tacos combine charred peppers and onions with richly caramelised mince, melted Snowdonia Red Devil and and a drizzle of hot honey for the perfect sweet-spicy finish. Ideal for sharing straight from the grill.Recipe created by NW Grilling on Instagram.
A modern take on the classic Waldorf salad, built around the rich, tangy depth of Purple Vale cheese with aged balsamic of Modena and caramelised onion.Recipe created by Rhind & Dine on Instagram.
Turn your favourite crisps into an effortless centrepiece with these charcuterie crisps – layered with Rock Star and Red Storm, delicate cured meats and a drizzle of Hot Honey for a perfectly balanced bite. Ideal for relaxed evenings with friends, al fresco dining in the summer, or as a simple camping treat, this recipe brings together bold flavours with minimal fuss for easy sharing, wherever you are.
Need a Father’s Day food idea? This one’s worth bookmarking. Created by the team at CRWST Bakery, this steak sandwich pairs tender flat iron steak with a Purple Vale rarebit. Finished with sharp pink pickled onions, peppery rocket and toasted sourdough, it’s a perfectly balanced combination of indulgent flavours and textures.Discover more from CRWST Bakery on their website and follow them on Instagram
Truffle Trove, our extra mature Cheddar infused with Black Summer truffle, is “the best cheese in the world” according to our customer Jo, who messaged us on social media. And who are we to argue? Jo loves this indulgent cheese so much that she used it to invent what has become her family’s favourite dish, Truffle Trove Alfredo pasta – and we’re sharing it with you here. Delicious spooned over linguine, this rich, creamy and extra cheesy sauce is made with both Truffle Trove and Black Bomber, crushed garlic, double cream, chestnut mushrooms, chicken strips and pancetta. “Truffle Trove takes this sauce to the next level,” says Jo. Her whole family loves it – and now we do too.
Some sandwiches are fine as a lunchtime stopgap. This one? It’s something else. Thick slices of our new Purple Vale – rich, crumbly mature Cheddar combined with balsamic caramelised red onion chutney and Giusti 3 Gold Medals Balsamic Vinegar of Modena – with peppery rocket, all tucked inside freshly baked rosemary focaccia. Bold, beautiful and impossible to resist.
