cheese fondue and vacherin bake

Here are two other winter favourites at the Beach House, when the wind is blowing a gale and the time is right to enjoy comfort food while wrapped up all cosy and warm…….


Classic Cheese Fondue


Preparation method

  1. Rub the inside of the fondue pot with the halves of garlic.
  2. Add the wine and lemon juice to the pot and heat until boiling. Lower the heat and gradually stir in the cheeses until melted, stirring all the time.
  3. If using kirsch/cherry brandy, blend with the cornflour, otherwise use water. Add to the cheese mixture and cook gently until the mixture is smooth – don’t let it boil or it will burn.
  4. Using the fondue prongs, dip the bread cubes into the cheese and serve.


Baked Vacherin Mont D’Or


For the baked Vacherin Mont d’Or
For the garlic bruschetta

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4.
  2. For the baked Vacherin Mont d’Or, remove the lid from the cheese box. Make several slits in the top of the cheese with a sharp knife and place the garlic slices and rosemary sprigs into the slits.
  3. Drizzle with olive oil and season with a little salt and freshly ground black pepper.
  4. Place on a baking sheet and place in the oven for 8-10 minutes, until melted.
  5. For the garlic bruschetta, drizzle the slices of baguette with olive oil and rub with garlic.
  6. Heat a griddle pan and griddle the bread for two minutes on each side, or until charred. Remove from the heat and cut into fingers.
  7. To serve, place the cheese box onto a serving plate and dip the garlic bruschetta fingers into the molten cheese.

Recipes via

BBC – Food – Recipes : Swiss cheese fondue.

BBC – Food – Recipes : Baked Vacherin Mont d’Or cheese with garlic bruschetta.





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