Welsh Fondue (Caerphilly Cheese)
There ain’t no party like a fondue party! At least, that is what I imagine S Club 7 would say if they were cheese fanatics like us. Fondue is the quintessential Swiss cheese sharing dish and it’s actually very simple to whip some up at home for you and your friends. The beauty of it is that you can use a wide range of cheeses – if it melts then its probably good to try! Today’s recipe brings together some of the finest foodstuffs to come out of Wales. Try it out yourself and revel in the glory of the hot, tasty cheesy goodness!
Ingredients
25g butter
1tsp of oil
1 leek – trimmed, washed and finely sliced
2 level tbsp of cornflour
250 ml of Welsh lager or beer of you choice
300g grated Caerphilly cheese
1tbsp of Welsh Whisky (we recommend Penderyn for the full Welsh experience!)
OPTIONAL – Dried seaweed for taste/seasoning
Method
- Mix the oil and butter in a frying pan. Fry the leeks gently for about 10 minutes or until soft (mixing the oil with the butter prevents the butter from burning)
- Gradually blend the cornflour with a little of the chosen beer or lager and then stir into the cooked leeks. Bring to the boil, stirring until the mixture thickens
- Stir in the cheese and whisky over a gentle heat to melt the cheese
- Season to taste. We recommend that if you can find it some finely chopped, dried, edible seaweed then it makes for a lovely addition!
- Put the mixture into a preheated fondue dish (usually either a cast iron pot or ceramic bowl – anything that keeps the heat in! My fondue dish I can use for cooking and serving this dish so a worthwhile investment if you enjoy fondue!)
- Serve with warm crusty bread!