Somerset Fondue
Dive into the rich, rustic flavors of Somerset Fondue, a quintessential British twist on the classic Swiss dish! This irresistible recipe combines creamy, sharp Somerset cheddar cheese with the crisp, fruity notes of dry cider, creating a perfectly smooth and savory dip that’s ideal for cozy gatherings. Infused with aromatic garlic, tangy lemon juice, and a hint of fresh thyme, this fondue is elevated by simple yet bold ingredients. Serve it steaming hot with crusty bread cubes and an assortment of fresh vegetables for dipping—the ultimate indulgence for cheese lovers. Quick to prepare and ready in under 30 minutes, this cheddar fondue will become your go-to centerpiece for any occasion. Perfect keywords: Somerset cheddar fondue, British cheese recipes, cider fondue, easy fondue recipe, party appetizer ideas.
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Recipe Information
Ingredients
- 400 grams Somerset cheddar cheese
- 200 ml Dry cider
- 1 clove Garlic clove
- 1 tablespoon Cornstarch
- 1 tablespoon Lemon juice
- 0.5 teaspoon Fresh thyme leaves
- 0.25 teaspoon Freshly ground black pepper
- 1 loaf Crusty bread (e.g., baguette or sourdough), cut into bite-sized cubes
- 200 grams Fresh vegetables (e.g., carrots, broccoli, or cherry tomatoes), optional
Instructions
Grate the Somerset cheddar cheese and set aside.
Peel the garlic clove and cut it in half. Rub the inside of a fondue pot or medium-sized saucepan with the cut side of the garlic clove to infuse the surface with flavor. Discard the garlic or save it for another use.
In a small bowl, mix the cornstarch with 2 tablespoons of the cider to create a smooth slurry. Set aside.
Pour the remaining cider into the prepared fondue pot or saucepan and heat over medium heat until warm but not boiling.
Gradually add the grated cheddar cheese to the warmed cider, stirring constantly with a wooden spoon in a figure-eight motion to ensure the cheese melts evenly.
Once the cheese has melted, stir in the cornstarch slurry and continue to cook for 2-3 minutes until the fondue thickens to your desired consistency.
Add the lemon juice, fresh thyme leaves, and freshly ground black pepper to the fondue. Stir to combine and adjust seasoning if needed.
Reduce the heat to low or transfer the fondue pot to its stand with a lit flame underneath to keep it warm.
Serve immediately with cubes of crusty bread and optional fresh vegetables for dipping. Enjoy!
Nutrition Facts
Calories |
799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1303 mg | 57% | |
| Total Carbohydrate | 75.4 g | 27% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 11.0 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 777 mg | 60% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 407 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
