A brilliant weekend dinner from Jarlsberg will go down a treat with guests.
At a glance
450g grated Jarlsberg Cheese
1 tbsp flour
100-200ml dark beer
2 smoked Chorizo sausages
2 garlic cloves
2 large tomatoes
10 black olives
1 garlic clove
1 rosemary sprig
Halve the tomatoes and remove the pulp. Dice the tomatoes. Roughly chop the olives and garlic, and combine with the tomatoes, olive oil, salt and pepper. Finely chop the rosemary and stir in.
Grate the Jarlsberg® cheese into a bowl and mix in the flour. Chop the onion, garlic and chorizo into small pieces and fry in oil until lightly coloured. Transfer to a bowl and put to one side while you prepare the fondue. Pour the beer into a medium-sized frying pan and stir in a little of the cheese at a time. Allow the cheese you have added to melt before adding more. Stir continuously.
Once all the cheese has melted, add the chorizo and onion mixture. If you like, you can put the pan under the grill for a few minutes to crisp up the top. Toast or grill the farmhouse bread and cut the slices into fingers.
Serve the fondue with the salsa and bread. Dip in and enjoy!