Welsh Fondue
Submitted by christs4ever
Creamy Welsh fondue made with tender leeks, tangy Caerphilly cheese, and lager beer. A 30-minute Welsh cheese dip with crusty bread for easy entertaining.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minThis is what happens when Wales gets its hands on fondue, and honestly, Switzerland should be worried.
Soft buttery leeks melt into a lager-spiked cheese sauce made with Caerphilly, the crumbly, mild Welsh cheese that turns impossibly smooth when heated.
The result is a thick, glossy dip with a gentle tang from the beer and a sweetness from the leeks that you just can’t get from a traditional Swiss recipe.
Serve it bubbling in a fondue pot with cubes of crusty bread, and watch it vanish.
Kitchen Tips
- Caerphilly cheese is traditional, but a good sharp white cheddar works as a substitute.
- Cook the leeks low and slow until they’re completely soft. Any crunch left in them will break the silky texture.
- Add the cheese in small handfuls, stirring each batch until melted before adding more. Dumping it all in at once can make the sauce grainy.
Ingredients
Directions
Put butter into a saucepan and melt over a low heat.
Add leeks, cover pan and cook gently for 10 minutes until tender.
Stir in flour and cook for 1 minutes, then add lager and heat until thickened, stirring all the time.
Gradually add cheese and continue to cook until melted, stirring frequently.
Season with pepper.
Pour into a fondue pot and serve with cubes of crusty bread.
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