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Dutch cheese fondue with roasted vegetables

Serves 2. Prep: 25 minutes + oven time: 25 minutes


  • 250 g sweet potato
  • 1 red onion
  • ½ zucchini
  • 200 g cauliflower
  • 2 tbsp olive oil
  • 100 ml white wine
  • 200 g Beemster Medium, grated
  • 100 g Beemster Aged, grated
  • 1 tbsp corn flour
  • 2 tbsp gin (or Dutch jenever)
  • ½ uncut farmhouse bread

Kitchen supplies

  • Baking paper


  1. Preheat the oven to 200 C. Peel the sweet potato and cut into 1 ½ cm cubes. Cut the onion into wedges. Cut the zucchini in half and then make 1 ½ cm thick slices. Divide the sweet potato, onion, zucchini and cauliflower florets on a baking tray lined with baking paper, drizzle with the oil and sprinkle with pepper and salt (optional). Roast the vegetables in the middle of the oven for 20-25 minutes.
  2. Heat the wine in a heavy-bottomed saucepan. Add the Beemster cheese and let it melt slowly over low heat. Meanwhile, mix the corn flour with the gin in a bowl and add to the melting cheese fondue. Stir gently until you have a nice and smooth cheese fondue. Season with freshly ground pepper if you like.
  3. Pour the cheese fondue in a caquelon (cheese fondue pan) and keep warm over a burner or warming plate on the table. Cut the farmhouse bread into large dices and present the roasted vegetables on a flat dish. Serve with the cheese fondue.

Preparation tip:

Prefer not to use Dutch jenever? You can also use vodka, gin or kirsch. Or you increase the amount of wine to 150 ml.