Ballymaloe Cheese Fondue
Myrtle Allen devised this cheese fondue recipe made from Irish cheddar cheese. A huge favourite at Ballymaloe, it can be made in minutes.
SERVES
2
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
10
MINUTES
Ingredients
2 tbsp dry white wine
2 small cloves of garlic, crushed
2 tsp Ballymaloe tomato relish or any tomato chutney
2 tsp freshly chopped parsley
175g grated mature cheddar cheese
To serve
Crusty white bread
Method
Put the white wine, garlic, relish or chutney, parsley and cheese of your choice into a fondue pot or small saucepan and stir.
Just before serving, put over a low heat until the cheese melts and begins to bubble — a couple of minutes.
Put the pot over the fondue stove and serve it immediately.
Provide each guest with fresh bread or a rustic baguette crisped up in a hot oven.
They will also need a fondue fork and an ordinary fork for dunking and scooping the bubbling fondue.
