cheddar and stout fondue

cheddar and stout fondue

I was commissioned to come up with a few recipes for Castle Milk Stout and this is my first. It’s a delicious local stout and I’m a huge fan of cooking and baking with booze as a key ingredient. The idea of the dark bitter flavours of the stout melting in with all that delicious salty Cheddar cheese was too good not to try.

cheddar and stout fondue

We are now in the throes of winter so this is the time when we snuggle up and indulge in all the comfort food, but I must say this recipe does come with a warning. A lot of cheese goes in, and once its melted it’s so damn easy to consume a LOT of it. Fondue is a very social dish and gathering a few friends around a melting pot of cheese deliciousness it pretty awesome.

cheddar and stout fondue

Bread is my favourite thing to dip into fondue but slices of apple pair well with the aged Cheddar giving a hit of fresh sweetness. Also adding crunch. The most important thing here is to choose a really good quality mature Cheddar, definitely not the rubbery yellow versions you get as an everyday staple. It simply will not melt the way it needs to. If budget allows go for something imported from Wales or England. I used the local Healey’s cheese which is a superb Cheddar that has won awards. 

Recipe – makes enough for 3 – 4 people as a snack

Cheddar & stout fondue
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Ingredients
  1. 1 x 340ml bottle Castle Milk Stout
  2. 1Tbsp white wine vinegar
  3. 350gm very good quality mature cheddar (preferably white)
  4. 4 tsp corn flour
  5. 1 tsp Dijon mustard
  6. 1 tsp Worcestershire sauce
  7. 1 – 2 cloves garlic, crushed
  8. pinch of freshly grated nutmeg
  9. pinch of black pepper
  10. Fresh bread and apple slices to serve
Instructions
  1. In a small pot bring the CMS and vinegar to the boil.
  2. Grate the cheddar and toss this in the corn flour to coat.
  3. Slowly add the cheese in parts stirring constantly and stirring well before the next addition. While you are adding the cheese, add the garlic, Worcestershire sauce, pepper, nutmeg and mustard. Continue to cook over a low heat for a couple of minutes until the sauce is smooth.
  4. Serve the fondue over a heated burner (low) with pieces of bread and apple slices to dip.
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  • Discalilmer ~ this post has been sponsored by Castle Milk Stout

 

cheddar and stout fondue

 

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5 Responses to cheddar and stout fondue

  1. Kristy Rhine May 4, 2016 at 2:45 pm #

    I love all your photos! You make food look so delicious and tempting!! πŸ™‚

  2. B May 5, 2016 at 10:41 am #

    How deliciously manly! Must make for the husband! ?

  3. lynne hoareau May 5, 2016 at 12:56 pm #

    This is so unique, I love it Sam πŸ™‚

  4. Sam May 5, 2016 at 1:58 pm #

    HI, I think its popular in Ireland and hte UK.

  5. Stephen May 18, 2016 at 9:10 am #

    Sensational wholesome stuff….I occasionally drink stout…but actually think it works fantastically to give depth to food

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