medshi8 This smooth, indulgent Mary Berry Chees fondue Recipe is made with a rich blend of Gruyère, Emmental, and mature Cheddar, ready in just 25 minutes. It creates a velvety, savoury sauce that coats crusty bread perfectly without turning stringy or oily. I love serving this for a cosy supper where everyone can gather around the pot.
Why This Classic Works
I used to find fondue intimidating because of the risk of the cheese separating into a clumpy, oily mess, but Mary Berry’s approach solves this beautifully. The addition of mature Cheddar alongside the traditional Swiss cheeses adds a familiar sharpness and helps stabilise the texture, making it much more forgiving than purely traditional recipes.
The real secret, however, is the cornflour method. By ensuring the cheese is properly supported by the starch and acidic wine, you get a consistently glossy emulsion. It turns what can be a stressful technical challenge into a relaxed, fun meal that feels incredibly special.
Mary Berry Cheese fondue Recipe Ingredients
- 1 garlic clove, halved
- 250ml dry white wine
- 1 tsp lemon juice
- 200g Gruyère cheese, grated
- 200g Emmental cheese, grated
- 200g mature Cheddar cheese, grated
- 1 tbsp cornflour (cornstarch)
- 1 tsp Dijon mustard
- Pinch of nutmeg
- Freshly ground black pepper
- For dipping: Cubed crusty bread, blanched broccoli, or cornichons
How To Make Mary Berry Cheese fondue Recipe
- Prep the Pot: Rub the inside of a heavy-based saucepan or fondue pot with the cut sides of the garlic clove to impart a subtle flavour, then discard the garlic.
- Heat the Liquid: Pour the dry white wine and lemon juice into the pan and bring to a gentle simmer over medium heat (do not let it boil vigorously).
- Coat the Cheese: In a large bowl, toss the grated Gruyère, Emmental, and Cheddar with the cornflour until all the strands are evenly coated.
- Melt the Cheese: Add the cheese mixture to the simmering wine a small handful at a time, stirring constantly in a figure-of-eight motion until each batch melts before adding the next.
- Finish and Serve: Once smooth and bubbling, stir in the Dijon mustard, nutmeg, and black pepper, then transfer to a fondue burner to keep warm while serving.
Recipe Tips
- Grate your own cheese: Pre-grated cheese contains anti-caking agents that prevent it from melting into a smooth sauce, so always buy blocks and grate them yourself.
- Don’t rush the melting: Adding the cheese too quickly creates a temperature drop that can cause the fondue to clump; patience and constant stirring are key.
- Use the right wine: A dry, acidic white wine like Sauvignon Blanc or Pinot Grigio is essential as the acid helps break down the cheese proteins and keeps the sauce smooth.
- Fixing a split: If your fondue starts to separate, mix a teaspoon of cornflour with a splash of cold wine and whisk it vigorously into the pot to bring it back together.
What To Serve With Fondue
Classic cubes of day-old crusty bread are the traditional choice because they hold their shape in the hot cheese better than fresh soft bread. For a lighter contrast to the rich cheese, offer platters of crisp green apples, blanched broccoli florets, or steamed baby potatoes.
How To Store
Leftover cheese fondue will solidify quickly but can be kept in the fridge for up to 3 days in an airtight container. To reheat, warm it gently on the stove with a splash of white wine or milk, stirring constantly until it becomes molten again.
FAQs
Can I make this alcohol-free?
Yes, you can swap the wine for apple juice or chicken stock mixed with a tablespoon of lemon juice. The acidity is crucial for the texture, so do not skip the lemon.
What kind of pot should I use?
A heavy cast iron pot or ceramic fondue set is best as they retain heat evenly. Avoid thin metal pans which can cause hot spots and burn the cheese at the bottom.
Why is my fondue stringy?
Stringiness usually happens if the cheese is overheated or not enough acid was used. Keep the heat moderate and ensure you include the lemon juice and wine as specified.
Can I prepare this in advance?
Fondue is best made fresh, but you can grate the cheeses and toss them with cornflour hours ahead of time. Keep the cheese mix in the fridge until you are ready to cook.
What if I don’t have a fondue burner?
You can make the fondue in a saucepan on the stove and transfer it to a warm ceramic bowl. It will stay warm for about 15-20 minutes, or you can return it to the stove briefly if it starts to set.
Nutrition
- Calories: 450 kcal
- Total Fat: 32g
- Saturated Fat: 20g
- Cholesterol: 95mg
- Sodium: 680mg
- Total Carbohydrate: 8g
- Protein: 26g
Mary Berry Cheese fondue Recipe
6
servings15
minutes10
minutes25
minutesMary Berry Cheese fondue Recipe combines smooth melting Gruyère, Emmental, and Cheddar with dry white wine for a classic dinner party dish ready in 25 minutes. This rich, gooey sauce is easy to master and perfect for dipping crusty bread on a cosy evening.
Ingredients
1 garlic clove, halved
250ml dry white wine
1 tsp lemon juice
200g Gruyère cheese, grated
200g Emmental cheese, grated
200g mature Cheddar cheese, grated
1 tbsp cornflour (cornstarch)
1 tsp Dijon mustard
Pinch of nutmeg
Freshly ground black pepper
For dipping: Cubed crusty bread, blanched broccoli, or cornichons
Directions
- Rub the inside of a heavy-based saucepan or fondue pot with the cut sides of the garlic clove to impart a subtle flavour, then discard the garlic.
- Pour the dry white wine and lemon juice into the pan and bring to a gentle simmer over medium heat (do not let it boil vigorously).
- In a large bowl, toss the grated Gruyère, Emmental, and Cheddar with the cornflour until all the strands are evenly coated.
- Add the cheese mixture to the simmering wine a small handful at a time, stirring constantly in a figure-of-eight motion until each batch melts before adding the next.
- Once smooth and bubbling, stir in the Dijon mustard, nutmeg, and black pepper, then transfer to a fondue burner to keep warm while serving.
