Cheese fondue is typically something associated with winter, but to be honest I don’t mind eating it any time of year, especially when I have a lot of cheese hanging around that needs to be used up. While I love to get out my fondue pot and make a proper fondue, this is a little bit easier and anyone can do it because instead of a fondue pot, I’m using a small roasting tin in the oven instead and it means no constant stirring either. This is exactly the kind of thing I like to prep ahead of time and just pop into the oven before guests arrive for drinks or dinner. It practically takes care of itself.
I’m giving you measurements of specific cheeses here, but really you could use so many different options and for me, this is the thing I make when I want to clear out my cheese stash so I’ll use whatever is going. Feel free to experiment and just make sure it’s going to fit into the roasting tin you have for the task. When you get the the brie, camembert and reblochon, feel free to substitute whatever soft cheese you have here. Even cream cheese or Boursin would work – you just want something creamy and soft that will melt easily. It can all be brie if that’s what’s easiest for you to get your hands on.
I’ve used baguette slices here, mostly because when I made this I had a leftover baguette from the day before and it was still fine if toasted, but any kind of dippers you like will work. Soldiers of sourdough toast, tortilla chips, crudite, charcuterie, crackers or even those store bought crostinis will absolutely be perfect here. Let’s get started!
Ingredients
- 150g Comtè, grated
- 115g Emmental, grated
- 2 teaspoons cornflour (cornstarch)
- 170g brie or Camembert cheese, rind removed
- 115g Reblochon cheese, rind removed
- 4 tablespoons whole milk
- Pinch or two of dried chilli flakes
- 100ml dry white wine
- Salt
- Drizzle of honey, plus another drizzle at the end
- Sliced and toasted baguette for dipping (or dippers of your choosing)
Method
- Pre-heat the oven to 180°C / 160° Fan / 350°F.
- Add the shredded cheeses to a bowl with the cornflour (cornstarch) and toss to coat the grated cheese using your hands.
- Add the soft cheese to the roasting tin and pour the grated cheeses in as well. Push this into the pan however you can.
- Pour the whole milk and white wine across the top and sprinkle with the chilli flakes and a bit of sea salt.
- Drizzle some honey across the top and pop the dish into the oven for about 20 to 25 minutes or until completely melted and bubbly. Stir once or twice during the cooking time to help it all amalgamate together.
- To finish, drizzle the top of the cheese again with honey and place under the grill this time (broiler) for about 5 minutes, keeping an eye on it so it doesn’t burn. You want to just kiss the top with some heat so gets a bit golden and crispy on top. Serve hot with your chosen dippers.