Paxton and Whitfield has long been established as one of London’s very finest cheesemongers. The team has been an authority on all things fromage since 1797, serving customers from the capital and beyond with their array of exceptional cheeses. We’re pleased to be going Behind Our Doors to share their excellent Stilton Fondue recipe that you can create easily at home this winter, with their cheese and wine available for home delivery.
1 clove of garlic, cut lengthwise
200ml dry, still cider
500g blue Stilton cut into small cubes
125ml crème fraîche/fromage blanc/double cream
1 tbsp of corn flour (or plain flour is okay)
2 tbsps of chopped chives
A splash of Paxton and Whitfield’s Monbazillac dessert wine
Rub the cut edge of the garlic clove around the inside of a heavy-based fondue pan to leave a coating. Discard the rest of the garlic, pour in the cider (but keep a couple of tablespoons back) and heat to a gentle simmer.
In a small bowl mix together the reserved cider and the flour into a smooth paste.
Gradually add the cheese to the pan, stirring as it melts into the cider, but do not let the mixture come to the boil as it will split into oil and solids.
Once the cheese is all melted, add and stir in the flour paste. Here, you should see the mixture thicken.
Just before serving, whisk in the crème fraîche and chives, then the sweet wine, and allow to warm back up.
Transfer to the table, and serve over an oil or gel burner to keep it hot and gooey.
For savoury tastes try dipping nuts and seeds, chunks of crusty bread, new potatoes, celery, red and green peppers. Or for the sweeter tooth, dip in slices of apple or pear, red grapes, or walnuts.
All is great with a glass (or bottle) of Monbazillac dessert wine.
To explore more of what makes St James’s and Regent Street special, go Behind Our Doors and discover more untold stories and ‘how to’ masterclasses. For further recipes, discover this classic by Sauce By The Langham here, or find tips on staying healthy at home here.