This fondue uses three different types of cheese - Gruyere, Swiss and Roquefort (or other blue cheese). Serve with cubes of crusty bread, cherry tomatoes, cucumber slices, broccoli florets and chunks of red pepper.
2 people made this
500ml white wine
1 clove of garlic, crushed
300g grated Gruyere cheese
350g grated Swiss cheese
150g Roquefort or other blue cheese, crumbled
1 tablespoon cornflour
freshly grated black pepper, to taste
Method Prep:20min › Cook:10min › Ready in:30min
Heat wine and garlic in a fondue pot until hot but not boiling. Add grated Swiss cheese and Gruyere; stir until cheese has melted.
Mix in 1 tablespoon cornflour and stir to thicken; gently stir in crumbled blue cheese. Season the fondue with freshly grated black pepper.