This cheese fondue recipe with Mirabeau Dry Rosé Gin brings a fragrant botanical twist to the classic melted cheese dish. Made for sharing with crusty bread, it’s perfect for cosy evenings and dinner parties. We’ll always say oui to fondue à la Mirabeau!
Ingredients (Serves 4)
- 800g old comté cheese, grated
- 30cl Mirabeau Dry Rosé Gin
- 1tsp cornstarch
- Pink peppercorn to taste
- Baguette
- 1 Clove of Garlic
Method
- Grate 800g of Old Comté Cheese.
- Cut your baguette in small pieces.
- Put your fondue pot on the stove on low heat and rub the pot surface (including sides) with a sliced clove of garlic, then remove the garlic.
- Add 15cl Mirabeau Dry Rosé Gin, 1tsp cornstarch and stir well.
- Add half of the grated comté cheese and keep stirring.
- Then add the rest of the cheese and 15cl Mirabeau Dry Rosé Gin.
- Keep mixing until smooth.
- Season with pink peppercorn to taste.
- Place on your heated fondue stand, serve immediately and enjoy with a chilled G&T!
