So, up there with warm chocolate chip cookies in my mind is...melted cheese. Nothing says comfort and a warm feeling right through your middle like a bowl of puddled oozing cheese. And even better if you can dip a great rustic bread cube right in the middle. And even better than that if Heston Blumenthal, current god of all things culinary, can give you a recipe for said goodness.
This gooey concoction was really easy to pull together, and the taste is FABULOUS. Make sure and invite people over so that you don't eat the whole shebang. Or, if you have some sense of control, put the remainder in the fridge and slice it the next day to make the best cheese toastie (grilled cheese) you will ever eat. You're welcome.
Cheese Fondue with Sherry and Cloves
From Heston Blumenthal at Home
450g Gruyére cheese, grated
450g Comté cheese, grated
15g cornflour (cornstarch)
30g Manzanilla sherry
2 sprigs of thyme
3 cloves of garlic
500g dry white wine
20g lemon juice
5g English mustard powder
Pinch of ground cloves
In a bowl, mix the grated cheeses with the cornflour.
Bring the sherry to a simmer in a small saucepan over a medium-high heat. Add the thyme and garlic, remove from the heat and leave to infuse for 10 minutes. Strain and allow to cool.
Bring the wine and lemon juice to the boil together in a medium saucepan, and add the cheese, a handful at a time, whisking continuously until smooth and creamy.
Add the sherry, mustard powder, and ground cloves to the cheese and wine, and continue to stir until the fondue thickens.
Transfer to a fondue pot and serve with cornichons, cubes of sourdough bread, and crudites.
Makes 6 to 8 servings
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