The unapologetic,
taste of
Pilgrims Choice.

The Recipes

Cheddar Fondue Baked in Garlic Bread


  • 1 Large Sourdough Loaf or White Bloomer
  • Drizzle of Olive Oil
  • 1 tbsp Fresh Parsley, chopped
  • 2 Garlic Cloves, finely minced

For the Fondue;

  • 200ml White Wine
  • 200g Pilgrims Choice, Mature/Extra Mature/Vintage, grated
  • 1 tbsp Cornflour, mixed with a little cold water
  • 1 tsp Mustard Powder


  1. Preheat the Oven to 190C/170C fan/gas 5.
  2. Bring the white wine to a boil, lower the heat add the mustard powder and gradually add all of the cheese until melted
    whilst stirring continuously. Add the cornflour and water slurry to the pan and stir until thickened.
  3. Cut a hole in the middle of the loaf and hollow out the bread creating a dish to house the fondue, slice the edges of the loaf leading up to it. Mix together the garlic, olive oil and parsley and brush all over the loaf and into the cut gaps.
  4. Pour in the fondue into the hole of the bread and bake for 20 minutes until the bed is crispy. Tear off chunks of the bread and dunk into the hot fondue.