Sam Clark's cheese fondue

11 September 2006
Sam Clark's cheese fondue


(serves four)

1 clove of garlic, halved
250ml Normandy cider
About 700g cheese, cut in thin slices or grated (250g Gruyère, 250g Beaufort, 200g Raclette)


Rub the bottom of a cast-iron or enamel pan with the cut surfaces of the garlic, then discard. Add the cider and heat until almost boiling. Add the cheese about one-third at a time, stirring continuously, and taking the pan off the heat if it looks like coming to the boil, until you have a silky, voluptuous mass of molten cheese. (Add a little extra cider as you go, if the mixture seems too thick.)

Season with nutmeg and a little pepper, then take to the table and place on a burner. Serve with chunks of rustic bread.

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