Cheese Fondue

Serves 4 as a main course


400g High Weald Dairy Saint Giles cheese, grated
400g Sussex Marble
650ml cider (reduce to 375ml)
Or 375ml of Ale
1 tblsp cornflour
2 tblsp kirsh (optional)
1 tblsp lemon juice
1 tblsp mustard powder
1 clove garlic
1 tsp nutmeg
Black pepper to season


If using cider, boil to reduce as this intensifies the flavour, then add the lemon juice, kirsch, mustard powder and cornflour. Stir over medium heat until the mixture thickens. Add cheese and season with nutmeg and black pepper. Transfer to fondue pot or heavy based pan. Ideally you would have a heat source under the pan whilst eating. If not devour it quickly! Serve with large toasted croutons and selection of crudités (raw carrots, broccoli, mushrooms etc). This recipe would also be delicious using High Weald Dairy Duddleswell or Smoked Duddleswell cheeses.