Woodee Cheese Fondue with Harvest Dips

You will need:

  • 1 clove garlic, skinned and cut in half
  • 200ml dry white wine we used Herefordshire wine “Ortega by Foxbury Fields Vineyard” 
  • 350g mature Cheddar cheese, grated we used “Little Hereford by local cheese producer Monkland Cheese Dairy. 
  • 1 ½ tbsp cornflour
  • Pinch of dry English mustard powder
  • 2 tbsp Brandy or Sherry
  • 1 tsp Worcester sauce
  • Seasoning to taste

Dips - campfire bread (see below) slices of apple caramelised on the grill.

  • 250g Self Raising Flour
  • 250 – 320ml water
  • Pinch of salt
  • Nigella seeds (optional)

Let’s Cook:

  1. Get your fire pit nice and hot - we cooked on kiln dried wood from our friends at Certainly Wood.
  2. Rub the base and sides of the cast iron fondue pan with the cut side of the garlic to give a very mild garlic flavour to the fondue.
  3. Pour in the white wine and heat gently.
  4. Gradually stir in the cheese and continue to heat gently until it has completely melted and the mixture is smooth.
  5. Blend the cornflour and mustard powder to a smooth paste with the brandy or sherry, then stir in the Worcester sauce.
  6. Pour the cornflour mixture into the cheese and stir over the heat until the fondue thickens.
  7. Season the fondue to taste and serve with the Woodee campfire bread, and wedges of caramelised apple.

Campfire Bread:

  1. Place the flour and salt into a small bowl; add the water gradually bringing the flour together to form a soft dough.
  2. Turn out onto a lightly oiled surface and knead the dough until smooth.
  3. Divide the dough into small balls (size of a walnut) and roll out to a sausage shape, then wrap around a skewer or piece of wood.
  4. Place over the fire to cook. After 5-10 minutes, your dough will turn into delicious bread. Pull off the skewer and dip into the melted cheese fondue.



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