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Do you Fondue? Marston Park's traditional Fondue recipe


We're launching our delicious Fondue recipe with you, because, quite frankly, we've become rather obsessed with perfecting this mouthwatering cheesy delight!

Do you Fondue? Marston Park's traditional Fondue recipe
Traditional Fondue recipe
Serves : 4
Preparation time : 1 hour
Required : Fondue set
Notes : This recipe works equally well with vegan cheeses and alcohol free wine. For a gluten free alternative just use gluten free bread or cooked vegetables.
Ingredients :
1 garlic clove, halved
200g Comte cheese
200g Gruyère cheese
200g Emmental cheese
500ml of French Sauvignon Blanc white wine
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
1 1/2 tablespoons Kirsch
Freshly ground pepper
Freshly grated nutmeg
Fresh crusty bread cut into cubes
Pickled onions
Optional sides of roast potatoes, lightly boiled broccoli and cauliflower, charcuterie.
Optional Kirsch for dipping bread before it goes in the fondue.
Step 1
Prepare and plate up the cornichons, pickled onions and any additional cold sides before you start cooking. This will mean you can give the fondue your full focus, serve it fresh, and have time to keep stirring.

Step 2
Rub the garlic around the inside of the fondue pot and then discard. Place the pot on a low heat.

Step 3
Add the white wine, lemon juice and Kirsch to the pot. Grate the nutmeg over the pot and add some ground black pepper.

Step 4
Grate the Comte, Gruyère and Emmental cheese onto a large plate or chopping board.

Step 5
Sieve the cornflour and shake over the grated cheese. This will help ensure there are no lumps and the fondue binds well.

Step 6
Keep stirring the liquid in the pot with a wooden spoon and slowly add the grated cheese a small handful at a time.

Step 7
Ensure you have a smooth and gooey consistency that is stringy when you raise the spoon. When you feel it’s ready, light a tea light on the table under the pot and serve with your sides.


Do you Fondue? Marston Park's traditional Fondue recipe


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