Cheese Fondue Recipe
Go retro with this stringy cheese fondue from the show
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."
- 450g gruyère cheese, grated
- 450g comte cheese, grated
- 15g cornflour
- 30ml manzanilla sherry
- 2 sprigs thyme
- 3 cloves garlic, bashed
- 500ml white wine
- 20ml lemon juice
- 5g English mustard powder
- Pinch of ground cloves
- Sourdough bread
1. In a bowl, mix the grated cheeses with the cornflour.
2. 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.
3. 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.
4. Add the infused sherry, mustard powder and ground cloves to the cheese and wine and continue to whisk until the fondue thickens.
5. 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.
Recipe from Heston Blumenthal at Home, Published by Bloomsbury
Photography: Angela Moore, Art Direction: Graphic Thought Facility