With winter knocking on our doors, top South African food personality and Drizzle and Dip blogger Sam Linsell has sought out comfort food with her recipe for cheddar and stout fondue.
“The idea of the dark bitter flavours of the stout melting in with all that delicious salty cheddar cheese was too good not to try,” said Linsell.
Castle Milk Stout is known for its smoothness, a ‘touch of bitterness’ (from dark roasts) and creamy head – which makes it big enough to stand up to flavoursome and rich dishes.
“Fondue is a social dish and gathering a few friends around a melting pot of cheese deliciousness is pretty awesome,” says Linsell.
“We could not agree more,” said Castle Milk Stout Brand Manager, Sanele Gwala. “Castle Milk Stout is about sharing and savouring a moment with friends.”
"The idea of the dark bitter flavours of the stout melting in with all that delicious salty cheddar cheese was too good not to try"
For those who would like to try it at home, see the recipe below.
It can also be found on www.castlemilkstout.co.za / http://drizzleanddip.com/2016/05/04/cheddar-and-stout-fondue
Sam Linsell says:
Bread is my favourite thing to dip into fondue but slices of apple pair well with the aged cheddar giving a hit of fresh sweetness and adding crunch.
The most important thing here is to choose a really good quality mature cheddar, definitely not the rubbery yellow versions you get as an everyday staple. It simply will not melt the way it needs to. If budget, allows go for something imported from Wales or England. I used the local Healey’s cheese which is a superb cheddar that has won awards.
Ingredients
Instructions
