Goat Cheese Herb Fondue

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Tangy goat cheese and fresh herbs give this fondue a lighter, greener character that works especially well with potatoes and bread.

Serves: 4 people

Preparation time: 25 min

Ingredients

• Garlic clove – 1
• Goat 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
• Fresh thyme – 1 tbsp
• Fresh chives – 1 tbsp
• Roasted baby potatoes – 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. Stir the herbs through just before serving so they keep their bright flavour. 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 goat cheese herb fondue stays molten instead of separating.