"So much cheese! Too good!" says Justine Schofield as she lifts a long crunchy bread cracker, swirled with warm cheese, out of a fondue pot after making her version of this Swiss classic.
Fondues are indeed really all about "so much cheese" and here are some of our fave ways to embrace the retro vibe and cheesy goodness.
Justine Schofield's version adds white wine and Kirsch to a two-cheese mixture, flavoured with nutmeg and mustard, Dip, twirl and enjoy!
Comté cheese fondue (fondue au comté)
Comté cheese is a hard cow's milk cheese, named after the French region in which it is produced. Here, Luke Nguyen turns it into a decadent fondue, perfect for dipping in pieces of baguette.
Gabriel Gaté shared this recipe with SBS after meeting a master affineur (cheesemonger) during a visit to the French Alps.
Another thing to love about fondue: it's a great way to use up day-old bread! And as this recipe notes, you don't have to have a fondue pot to enjoy this winter wonder.
As with many popular Sichuan dishes, this fondue is served under a blaze of vibrant red chilli oil. Pile the fondue high with fresh herbs and cracked black pepper, then dip anything your heart desires into it.
This is like the 'save on the dishes' version of fondue - a whole cheese is heated in its wooden box and served up, gooey and melted.
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