Cheese fondue

We like cheese, we like sharing food with friends and family and we like warming dishes this time of year – hot cheese fondue is just the ticket!


  • 200g Gruyere, grated
  • 200g Brie, grated
  • 300ml white wine
  • 1 tablespoon of Dijon mustard
  • Large pinch of ground mace
  • Large pinch of asafoetida
  • 2 tblsp cornflour
  • 3 tblsp rum


Place the cheese, wine, spices and mustard in a pot and slowly bring to a boil
Combine the rum with cornflour in a small bowl and whisk
Once the cheese has melted, add the cornflour and rum mixture and keep stirring on a low heat for a couple of minutes
Serve with breadsticks, carrots, celery and pickles (we served with beetroot pickled mink onions)