There’s not much more comforting than a cheese fondue. The ultimate in winter food, rustle this recipe from Cambray Cheese up now with some delicious fresh bread.


330g cheese: Gouda, Havarti, Swiss (two types – one aged for about 14 months and one aged for 6 months)

30g Boursan (garlic & chives fresh curd)

175ml white wine

1 spoon cornflour



Use a Le Creuset style heavy based pot if you have one.

Start by bringing the wine to a simmer (don’t let it boil).

Toss the hard cheeses in cornflour (approx one spoon – just enough to coat the cheese).

Put cheese into wine – use a whisk and start gently stirring it in.

Keep whisking until the cheese is fully melted – don’t let the cheese boil either! Keep it at the lowest temperature possible.

Once all the cheese is melted and it has a nice smooth consistency put the Boursan in. Whisk all in until combined and smooth again.