Recipe by Ilse van der Merwe | The Food Fox
Prep time: 25 minutes
4 thick slices sour dough or ciabatta loaf, cubed
125 g brie or camembert cheese, rind removed
200 g gruyere cheese, coarsely grated
200 g mature cheddar/gouda coarsely grated
(in total about 500 g cheese)
15 ml (1 tablespoon) corn flour (Maizena)
250 ml (1 cup) Boland Cellar Talent & Terroir Chenin Blanc
a pinch ground nutmeg
1. Pre-heat oven to 180 C. Place the bread chunks on a large baking tray in a single layer and place in the oven to toast for 15-20 minutes, tossing half-way through to toast evenly on all sides.
2. In the meantime, place the cheese in a small saucepan. Add the corn flour and nutmeg, then mix lightly. Add the wine and place over medium heat, stirring until the cheese has melted completely and the mixture is smooth. Be careful because the bottom of the pot can burn easily.
3. Transfer the melted cheese to a fondue pot over a candle (or straight out of the sauce pan) with fondue sticks or sosatie skewers for the bread chunks. Dip and enjoy!
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