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Another British Fondue Night

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When the temperature starts to plummet and the nights to draw in around mid-afternoon, it’s time to lay down some fat for the winter months ahead. Some might call it greed; I call it an evolutionary imperative. Mince pies and chocolate coins are a good start but fondues take some beating in the ‘optimum intake of calories in one sitting’ stakes.

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British Cheese Fondue Night

british cheese fondue

I’d made fondue before but this was back in the days when I was under the illusion that all British cheese was good for was toast topping and jacket potatoes, so I’d used traditional Swiss cheeses such as Emmental and Gruyère. Having garnered a reputation as the local ‘mad cheese woman’, I’d been promising some neighbours a fondue knees-up for a while. Once the date was sealed, I decided to try and create a menu from British cheeses, now that I know what a great variety of styles there are available. So, I set off for Borough Market on a cheese-quest (ensuring that I had only a limited amount of cash and no card in my wallet so I didn’t get the Borough Market red mist and end up spending £120 on partridges, quinces and kangaroo salami).
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