For me, making fondue is synonymous with partying, with getting together with friends and sharing a good chat while eating and laughing. 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 main ingredient. In case you don't know it, Cambonzola is like a mix between camembert and gorgonzola. It is a soft cheese with a flavour 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 the main course. And whatever wine you use in its preparation, serve it during the meal as well. On this occasion I have chosen a Verdejo from Ribera del Duero. Success guaranteed!
Le Creuset Savoyarde fondue , Le Creuset wooden cutting board and Le Creuset ceramic mini-cocotte .
Ingredients
- 100g semi-cured Manchego cheese
- 100gr Comté cheese
- 180gr Cambonzola cheese
- 150ml white wine
- 100ml liquid cream 35% mg
- 2 teaspoons cornstarch
- 1 pinch of nutmeg
- 1 clove of garlic
- 1 baguette
- 2 apples
Elaboration
- Rub the fondue bowl with the garlic clove to add flavour. 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 diced cheeses, the cream and the nutmeg. Allow the cheeses to melt.
- Dissolve the cornstarch in the reserved wine and add it to the fondue container. When it has thickened, place the container on the burner and turn the flame to low, just enough to keep it warm.
- Cut the baguette into cubes. Drizzle the pieces of bread with olive oil and sprinkle with spicy paprika from La Vera. Bake them until they are toasted.
- Serve the fondue with the toasted bread and diced apple. Enjoy!
Le Creuset Savoyarde fondue , Le Creuset wooden cutting board , Le Creuset damascus steel knives and Le Creuset ceramic mini-cocotte .
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