Cheese Fondue Bread

Article by Oomesh Nana

As the National Games are approaching soon, I thought it best to include a recipe for this month’s issue focusing on shared food.

Many of us think of a fondue being made and served in a pot, however, the vehicle of choice here is an entire loaf of bread that’s been disemboweled and stuffed with cheese. The inner bits removed are torn into chunks, anointed with olive oil and baked in a hot oven until crispy. These bronzed morsels are used to dip into the fondue. This is an ideal oozing, gooey pull-apart treat that’s great for sharing whilst watching the games and certainly a crowd pleaser.

• 1 large loaf of white bread • 1 cup grated cheddar/Gouda
• 1 cup grated mozzarella • 250g tub/block cream cheese, at room temperature
• 1 cup good quality mayonnaise • 1/2 cup finely sliced scallions
• 1/4 teaspoon ground nutmeg • 1/4 teaspoon paprika
• Salt and freshly cracked black pepper, to taste


  1. Cut off the top crust of the bread (about 3mm thick) and remove the inside of the loaf. Tear these into chunks and set aside on a baking sheet.
  2. Mix the rest of the ingredients together in a bowl. Refill the cavity of the bread with this mixture. Place the lid of the bread (the crust) on top and wrap the entire loaf in two layers of tinfoil.
  3. Place this in a hot oven (180 degrees Celsius) and bake for 1 hour or until the bread is crisp and the cheese has melted well.
  4. Drizzle the chunks of torn bread with some olive oil and season with a scattering of salt to taste. Bake until golden and crunchy.
  5. To serve: unveil the loaf, remove the lid and place the bronzed morsels around the loaf. Enjoy with an ice cold beer.

About Mesh:

“My hands interpret my soul’s craving.”
~ Oomesh Nana

Born with a passion for food, Oomesh, also known as Mesh, is a natural cook, teacher, inspirer and Chef. Mesh was inspired into the world of culinary by family and close friends, and has been playing, cooking, experimenting and creating from the age of 12.
His passion for teaching, sharing and inspiring have led him to become a world-class instructor in the culinary field. A true natural in any kitchen, Mesh enchants people with his simple, easy-to-cook and fuss-free approach to food. A strong believer in good quality, fresh, local ingredients, Mesh is always inspired to try new and creative ways to make food taste WOW – by showcasing the ingredients in their simplest and most basic forms.

Born in East London, South Africa, Mesh has published 2 recipe books. He is a qualified Chef and Graphic Designer and currently an English language teacher.