by Betty Bee
After more success in The Guardian last week I have been very busy writing…but not here obviously, which I shall have to remedy. Meanwhile a reaction to Halloween and all things pumpkin. An English cheese fondue to share around a blazing bonfire on November, fifth.
Serves a crowd
600 g cheddar cheese, grated
300 g emmental cheese, grated
500 ml dry white wine
50 ml gin
1 teaspoon cornflour
In a small bowl mix together the gin and cornflour.
In a saucepan heat half the wine until simmering. Add half the cheeses and mix well until the cheeses have melted. Add the rest of the wine, the cheeses and the gin and cornflour and beat well until the mixture is smooth and creamy.
Season with the pepper and nutmeg and serve with chunks of bread for plunging into the fondue.