Cornish Yarg and Cider Fondue

I got married a few weeks ago, which was wonderful. You might not be surprised to read that the food was an important factor (obviously not the most important, but up there). The caterer I opted for was Rose's Kentish Kitchen- she offers 'family style dining', i.e. each table has a shared dish and serves themselves, like you would at home. This appealed to me, as it felt much less formal than having something served individually. Also, crucially, she could source me a cheese cake- as in 5 whole different cheeses, stacked up to resemble a traditional wedding cake.

Photo by Oliver Facey

I ended up eating very little cheese on the night. But I did have about 3-4 kg of cheese to take home, including well over a kilo of Cornish Yarg. This is great, but a little tricky to get through when you only live with one other person. But it does give you a lot of scope for trying out different recipes. I came this Cornish Yarg and Cider Fondue from the dairy who makes Cornish Yarg's website.

I kept the recipe basically the same- I couldn't find specified cider, but just used another dry cider. Extras-wise, I used some sourdough rye bread that I had made the day before, instead of the suggested focaccia. As well as the prosciutto, I  sliced some cox apples- not to dip, but just to cut through the richness.

Vacherin Mont D'or

There are certain foods that make the cold weather almost bearable, and this pungent, instant fondue is one of them. It's one of the few cheeses that is still considered seasonal- September to April, according to its website, but I tend to eat it around Christmas time. Unless you are feeling extravagant, it's probably the only time of year that you'd justify its price.
Once you have obtained your cheese, preheat your oven to 180C. Remove any plastic wrapping from the box. Take off the lid and score a cross about 3cm wide in the centre of the cheese. Poke in a few thin slices of garlic, drizzle over a few spoonfuls of dry white wine, and season with pepper. Replace the lid, and wrap the entire box in foil. Bake for around 25 minutes until it is liquid and piping hot all the way through- test with a skewer if you are not sure.
Remove from the foil, and serve with baguette, cornichons and some bitter leaves. A little charcuterie alongside is wonderful but not obligatory.