Heston Blumenthal goes retro with his tried and tested cheese fondue recipe perfect for a dinner party
Heston: "The cheese in this fondue should be runny and stringy, not thick and stodgy, and the key to achieving this is using cornflour and white wine. The cornflour prevents the proteins in the cheese coagulating and the acidity in the wine keeps the cheese stringy."
Prep 10 mins + 10 mins infusing time
Cook 15 mins
In a bowl, mix the grated cheeses with the cornflour.
Bring the sherry to a simmer in a small saucepan over a medium-high heat. Add the thyme and garlic then remove from the heat and leave to infuse for 10 minutes. Strain and allow to cool.
Bring the wine and lemon juice to the boil in a medium saucepan, and add the cheese, a handful at a time, whisking continuously until smooth and creamy.
Add the infused sherry, mustard powder and ground cloves to the cheese and wine and continue to whisk until the fondue thickens.
Transfer to a fondue pot and serve with cornichons, cubes of sourdough bread and crudités.
Heston's tip: For an extra stringy fondue, add an extra 400g grated emmental to the cheese mix.
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