Black Bomber & Cider Fondue

2nd May 2019

Serves 4

200g Black Bomber grated or crumbled
200g Comte or Emmental – use a min of 12 month aged to get a strong flavour
1 tablespoon of cornflour
190ml Dry cider
Freshly ground black pepper
Freshly ground nutmeg
1 clove garlic peeled and halved
 

  • Place grated cheeses in large bowl and toss in cornflour making sure all cheese evenly coated. Season with pepper and nutmeg.
  • Warm up the cider 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
  • Rub the garlic around your fondue dish and discard
  • Pour in your fondue and serve immediately. Keep fondue warm to stop it getting too thick.
  • Serve with crusty sourdough bread, crisp chunks of apple and a selection of your favourite pickles
  • Serves 4 as a snack or starter and 2 as a hearty main course.