For me, making a fondue is synonymous with partying, getting together with friends and sharing a good chat while you eat and share a laugh. In short, enjoying life, that's what it's all about, right?

Today I want to give you a very interesting option for when you want to prepare a slightly different cheese fondue, since I have chosen Cambonzola cheese as the protagonist. In case you don't know it, Cambonzola is like a mix between camembert and gorgonzola. It is a soft cheese and has a flavor that drives me crazy.

Cheese fondues are a hearty dish, typical of the cold climates of central Europe, so I recommend that you serve a light appetizer and the fondue as a main course. And the wine you use in its preparation, also serve it during the meal. On this occasion I have chosen a Verdejo from Ribera del Duero. Assured success!

Le Creuset Savoyarde fondue , Le Creuset wooden cutting board and Le Creuset ceramic mini-cocotte .


  • 100g semi-cured Manchego cheese
  • 100g Comté cheese
  • 180g Cambonzola cheese
  • 150ml white wine
  • 100ml liquid cream 35% mg
  • 2 teaspoons cornstarch
  • 1 pinch of nutmeg
  • 1 clove garlic
  • 1 baguette
  • 2 apples


  1. Rub the fondue container with the garlic clove to flavor it. Heat it on the stove and add the white wine (reserve a little to dissolve the cornstarch).
  2. When the white wine stops smelling of alcohol, add the diced cheeses, liquid cream and nutmeg. Let the cheeses melt.
  3. Dissolve the cornstarch in the reserved wine and add it to the fondue container. When you see that it has thickened, place the container on the burner and turn on the flame with low heat. Just so it stays warm.
  4. Cut the baguette into cubes. Drizzle the bread pieces with olive oil and sprinkle them with spicy La Vera paprika. Bake them until toasted.
  5. Serve the fondue with the toasted bread and the diced apple. To enjoy!

Le Creuset Savoyarde fondue , Le Creuset wooden cutting board , Le Creuset damascus steel knives and Le Creuset ceramic mini-cocotte .


Claudia said:

Hola Silvie, sin duda lo más habitual es simplemente con pan tostado, pero la manzana crujiente y sabrosa contrasta con el queso de una forma que sin duda debes probar. Yo probaré tu método!! ;) Gracias y un saludo!

Silvie said:

Muy curiosa la receta de su fondue :)
En CH Utilizamos gruyère y vacherin sin manzanas :) y rallamos el queso mesclado a un poco de maizena

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