For me, making a fondue is synonymous with a party, getting together with friends and sharing a good conversation while you eat and share some laughs. Ultimately, it's about enjoying life, that's what it's 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 star. In case you don't know it, Cambonzola is like a mix between camembert and gorgonzola. It's a soft cheese with a flavor that drives me crazy.
Cheese fondues are a hearty dish, typical of the cold climates of central Europe, so I recommend serving a light appetizer and the fondue as the main course. And the wine you use in its preparation, serve it also during the meal. On this occasion I have chosen a verdejo from Ribera del Duero. Guaranteed success!
Fondue Savoyarde Le Creuset, Le Creuset wooden cutting board and Le Creuset mini ceramic casserole.
Ingredients
- 100gr semi-cured manchego cheese
- 100gr Comté cheese
- 180gr Cambonzola cheese
- 150ml white wine
- 100ml 35% fat cream
- 2 teaspoons cornstarch
- 1 pinch nutmeg
- 1 garlic clove
- 1 baguette
- 2 apples
Preparation
- Rub the fondue pot with the fondue with the garlic clove to scent it. Heat it on the stove and add the white wine (reserve a little to dissolve the cornstarch).
- When the white wine no longer smells of alcohol, add the cheeses cut into cubes, the cream and the nutmeg. Let the cheeses melt.
- Dissolve the cornstarch in the wine you reserved and add it to the fondue pot. When you see it has thickened, place the pot on the burner and light the flame on low. Just enough to keep it warm.
- Cut the baguette into cubes. Drizzle the bread pieces with olive oil and sprinkle them with spicy pimentón de la Vera. Bake them until toasted.
- Serve the fondue with the toasted bread and the apple cut into cubes. Enjoy!
Fondue Savoyarde Le Creuset, Le Creuset wooden cutting board, Le Creuset Damascus steel knives and Le Creuset mini ceramic casserole.
Comments
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