British cheese fondue from Cheese, Wine, and Bread: Discovering the Magic of Fermentation in England, Italy, and France (page 19) by Katie Quinn

  • Ogleshield cheese
  • garlic clove
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute Comté cheese or Gouda cheese for Lincolnshire Poacher cheese, Wensleydale cheese or Cheshire cheese for Lancashire cheese, Gruyère cheese for Ogleshield cheese, Camembert cheese for Rollright cheese, and white wine for kirsch.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Comté cheese or Gouda cheese for Lincolnshire Poacher cheese, Wensleydale cheese or Cheshire cheese for Lancashire cheese, Gruyère cheese for Ogleshield cheese, Camembert cheese for Rollright cheese, and white wine for kirsch.

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