Lincolnshire Poacher Fondue

Lincolnshire Poacher Fondue (for Two, or One with Ambition)

A fondue packed with flavour, celebrating one of England’s punchiest cheeses. Lincolnshire Poacher has a deep, savoury intensity, and here it’s allowed to be exactly what it is: rich, comforting, and incredibly tempting. This is the sort of supper you make to share on a cold winter’s night with someone you love.

Ingredients

• 250g Lincolnshire Poacher cheese, rind removed and finely grated
• 1 small clove of garlic, halved (leave this out on a first date!)
• 150ml dry white wine
• 1 tsp cornflour
• 1 tsp Dijon mustard
• A pinch of white pepper
• A light grating of nutmeg

To Serve

• Cubes of bread, something substantial so that it doesn’t collapse in the molten cheese!
• Crisp apple slices
• Really good charcuterie
• Anything else you enjoy dunking and lingering over

Method

Add hot water to your fondue pot to warm.

Rub the inside of a small, heavy-based saucepan with the cut sides of the garlic clove, then discard it.

Pour in the wine and set the pan over a low heat. Let it warm gently until it just begins to steam.

Toss the grated Lincolnshire Poacher with the cornflour, then add it to the warm wine in slowly, stirring steadily as you go. Keep the heat low and gently keep stirring.

As the cheese melts, it will become smooth, thick, and deeply inviting. Once fully melted, stir in the Dijon mustard, white pepper and nutmeg.

Discard the warm water from your fondue pot and dry well.

Remove the pan from the heat and pour the fondue into the warmed fondue pot. Take it straight to the table and set it over a gentle flame from a tealight, just enough to keep it molten.

To Eat

Dip, swirl, pause. Fondue is best enjoyed leisurely! If it thickens, loosen it with a splash of warm wine. If it loosens, turn down the heat and keep stirring.