Rachel Allen's Ballymaloe cheese fondue as seen on the Today Show.


  • 2 tblsp dry white wine
  • 1 large or 2 small cloves of garlic , crushed
  • 2 tsp tomato chutney
  • 2 tsp chopped parsley
  • 175g / 6oz mature cheddar cheese , grated


  • Crusty white bread , cut into chunks approx 2 cm , toasted in the oven
  • Place the wine, garlic , chutney and parsley in a fondue pot or small saucepan , stir , then add the grated cheese .(it can be prepared ahead up to this point)
  • Just before serving , put over a low heat until the cheese melts and begins to bubble , do not stir it too much while it is cooking otherwise the mixture may split .
  • Serve the fondue immediately with the toasted bread .

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