Ballymaloe Cheese Fondue

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

Myrtle Allen devised this recipe made from Irish Cheddar cheese. It’s a great favourite at Ballymaloe and even though it’s a meal in itself it may be made in minutes and is loved by adults and children alike. A fondue set is obviously an advantage but not essential.


  • 2–2½ tablespoons white wine
  • 1 small clove garlic, crushed
  • 2 teaspoons Easy Tomato Chutney
  • 2 teaspoons freshly chopped parsley
  • 170 g grated mature Cheddar cheese
  • crusty white bread


Put the white wine and the rest of the ingredients, except the bread, into a small saucepan or fondue pot and stir. Just before serving put over a low heat until the cheese melts and begins to bubble. Put the pot over the fondue stove and serve immediately with fresh French bread or cubes of ordinary white bread crisped up in a hot oven.