Cheese Fondue — Foster's Supermarket
Cheese Fondue

by Chef Aaron Molloy

This is a fun recipe to make, bring the ski chalet to the tropics and wow your guests at your next dinner party or holiday function. I created this recipe for a “Cayman Wine Society” dinner held at Karma years ago. Note the absence of wine in this recipe, I found it confused and covered the amazing flavors of the cheese so went with milk instead and have not turned back.

Feeds 4-10


1/2 lb Cave aged guerre
1/2 lb Ementhaller
1/2 lb 24 month AOP Compte
1/4 lb butter
2 tblsp spoons flour
2 cups whole milk
2 tbsp Cognac or Brandy
Loaf of Tribecca Ciabatta bread
Pinch nut meg
Pinch salt
Pinch mustard powder


Get creative with what else you dip into your cheese! Pickles, cured meats, raw beef, you can’t really go wrong. If you happen to have a deep fryer or are felling ambitious, Jalapeño pepper rings battered and deep fried in a tempura style are ridiculously tasty, its like a reverse jalapeño popper.

You do not need a fondue set for this recipe, but it won’t hurt.

Start by making your Rue, melt your butter over low heat add your flour and whisk constantly until the mixture has darkened slightly, don’t stop whisking or you will get lumps. This step not only acts as a thickening agent but the Rue also adds a depth of flavor to the dish.

Heat you 2 cups milk in the microwave for about 30 seconds, slowly add to the rue while mixing constantly. You do not have to grate your cheese, a rough chop will do. Now you can start to add cheese to the mix, be mindful to keep your heat low, after all the cheese is melted add nutmeg, cognac or brandy and salt and pepper to taste.