Blue Cheese Fondue

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1 cup (8 fl oz) (250 g) milk

1 cup (8 fl oz) (250 g) cream cheese

2 cups (8 oz) (250 g) grated Danish Blue Cheese

½ tsp garlic salt

3 tbsp cornflour

2 tbsp single (light) cream

Cubes of ham or garlic sausage and cubes of crusty bread, to serve

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  1. Put milk and cream cheese into the fondue pot and with an electric mixer, beat until creamy and smooth.
  1. Place fondue pot over a gentle heat and gradually stir in the blue cheese, then continue to heat until smooth, stirring.
  1. Blend garlic salt and cornflour smoothly with cream; stir into cheese and cook for a further 2-3 minutes until thick and creamy, stirring frequently. Serve with cubes of ham or garlic sausage and cubes of crusty bread.


Serves 4-6

From The Book of Fondues


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Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

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