Blue Cheese and Walnut Fondue

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Bold but balanced, this fondue is creamy, nutty and a little funky in the best possible way, especially with pear and crusty bread.

Serves: 4 people

Preparation time: 25 min

Ingredients

• Garlic clove – 1
• Blue cheese – 300 g
• Gruyère cheese – 250 g
• Cream cheese – 100 g
• Dry white wine – 220 ml
• Cornstarch – 2 tbsp
• Lemon juice – 1 tsp
• Black pepper – to taste
• Nutmeg – a pinch
• Toasted walnuts – 60 g
• Pear slices – for serving
• Bread cubes – for serving
• Bread cubes – for serving

Method

Grate or finely chop the cheeses so they melt evenly. If you are serving vegetables or bread, cut them into bite-size pieces and keep them ready on a platter.
Rub the inside of a fondue pot or heavy saucepan with the cut garlic clove. Pour in the white wine and warm it gently until steaming but not boiling.
Add the cheese by handfuls, stirring constantly in a figure-eight motion. When the cheese has mostly melted, whisk the cornstarch with a little extra liquid and stir it in.
Season with lemon juice, pepper and nutmeg. Scatter the walnuts over the top and serve with pear for a sweet-savoury contrast. Keep stirring until the fondue is smooth, glossy and thick enough to coat a piece of bread.
Transfer to a fondue pot over a low flame. Serve immediately and keep the heat low so the blue cheese and walnut fondue stays molten instead of separating.