Black Bomber & Cider Fondue

30 Mins
4 people
Home Recipes By Product Black Bomber Black Bomber & Cider Fondue


  • 200g Snowdonia Black Bomber (grated or crumbled)
  • 200g Comte or Emmental (grated)
  • 1 tablespoon cornflour
  • 190ml Dry Cider
  • Freshly ground black pepper
  • Freshly ground nutmeg
  • 1 clove garlic (peeled and halved)


  • 1. Place grated cheeses in large bowl and toss in cornflour making sure all cheese is evenly coated. Season with pepper and nutmeg.
  • 2. Warm up the cider in a non-stick pan until hot. Gradually add the cheese, whisking constantly.
  • 3. When all the cheese has been added, bring to a gentle bubble and whisk until smooth and glossy.
  • 4. Rub the garlic around your fondue dish and discard.
  • 5. Pour in your fondue and serve immediately. Keep fondue warm to stop it getting too thick.
  • 6. Serve with crusty sourdough bread, crisp chunks of apple and a selection of your favourite pickles.