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Rutland Red White Stilton with Lemon Fondue

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About this recipe

A rich, cheesy fondue recipe that hits the spot after a day out in the cold. Add sourdough bread and dive in.


  • 500g White Stilton with Lemon, cut into large chunks
  • 500g Rutland Red cut into large chunks
  • 250ml dry cider
  • 250ml dry white wine
  • Sourdough bread, cut into large chunks for dipping
  • 1 tbsp corn flour let down with water
  • 2 cloves garlic finely chopped


Serves 6 as a dessert



  1. Place the cider, white wine and garlic in to a saucepan and bring to a low simmer, allow a little of the alcohol to burn off by letting it tick over for a few minutes then slowly add the cheese to the simmering liquid, add about 5-6 chunks at a time, whisking as you add the cheese until they are all melted.
  2. As the cheese pieces melt, add the next lot whisking all the time on a low heat.
  3. Once they are all melted the cheese fondue may need to be thickened add the corn flour till it’s the right consistency.
  4. Stir for a further 5 minutes until it’s cooked out.
  5. Serve this with chunks of sourdough to dip into the fondue.