1 large (unsliced) loaf bloomer/farmhouse – something with a good crust.
500ml of double cream
hand full of chives/parsley/chili – herb it up as you like!
200g cheddar
200g Edam/Gouda/Gruyere
Cut the lid off of your loaf
Carefully Hollow out your loaf, make sure not to poke a hole in the side or end up with bread crumbs instead of chunks of fluffy bread.
Cut/slice/tear up the remains of fluffy bit.
Set your bread bowl & lid aside.
Warm the cream in a pan, try not to boil it. Put in which ever cheese you like and keep stirring. This bit you really have to do by eye. I like mine strong, creamy and stringy. Keep adding cheese & stirring until you are happy with the consistency.
Pop in your herbs.
Now pour your fondue mixture into the bread bowl you created, garnish with a little more herb, pop the lid on and serve.
