Monday, 1 March 2010


  • 450 g Edam or Gouda cheese, grated
  • 150 ml dry white wine
  • 1 clove of garlic, crushed
  • 1 tsp lemon juice
  • 2 tbsp chopped parsley
  • 2 tbsp sherry
  • 1 tbsp cornflour
  • pinch of paprika
  • pinch of chili pepper
  • French bread cubes for serving.
1) Place wine, garlic, parsley and lemon juice in the fondue pot or a small saucepan, stir and add the grated cheese.
2) Place the pot or saucepan on the hob at a LOW heat and cook until the cheese melts, stirring occasionally.
3) Mix cornflour with sherry to make a smooth paste in a small bowl. Add paprika and chili pepper.
4) Stir in the cornflour mixture into the pot with the cheese.Stir and take off the heat when it begins to bubble.
5) Serve immediately with cubes of french bread.

NOT: Slow cooking gives the best result in fondue making. If it is on high heat the fondue will be spoiled.
Some other cheeses which are good for melting and making fondue are: Emmental, Gruyere, Parmesan, Cheddar, blue cheeses and Camembert.

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