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Maggie Beer

Cheese Fondue with Rye Bread

Step 1: Slice the garlic in half and rub the inside of a heavy based saucepan or fondue pot.

Step 2: Mix the brandy into the cornflour and set aside.

Step 3: Melt the cheese and white wine together over a low heat, stirring occasionally. Once the cheese has melted add the cornflour mixture and stir vigorously. Continue to cook for a few minutes. Add the black pepper, a little grated nutmeg and the Pernod, stir to combine and continue to cook over a very gentle heat until the cheese mixture totally combines.

Step 4: Slice the rye bread into bite size cubes, place in a serving dish and serve with the fondue.


  1. 1 clove garlic
  2. 65ml brandy
  3. 3 tspn cornflour
  4. 150g gruyere
  5. 150g raclette
  6. 25ml pernod
  7. 1 loaf rye bread about a day or so old

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