Fondue Normande (Normandy-Style Fondue)

Fondue is usually associated with Savoy and Switzerland, this brings a great twist on the normal fondue. Normandy is known for its cheeses, and it is very common to eat many of these hot and melted so this is a great mix of different French cuisines.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 400  g camembert cheese
• 400  g  pont-l'eveque cheese
• 400  g  livarot cheese
• 4  teaspoons cornstarch
• 400  ml cider, with alcohol (French style would be best)
• 1  garlic clove
• 300  ml calvados
• 1 -2  rustic baguette (depending on how much bread you eat)
•  salt
•  pepper

Directions

1. Remove the cheese rind, cut into pieces.
2. Rub the fondue pot with garlic.
3. Put the pieces of cheese in the fondue pot.
4. Add the cornstarch diluted with warm cider on low heat, stirring constantly until cheese is completely melted and mixture is smooth.
5. Then add salt, pepper and the calvados .
6. Enjoy as you would normal fondue.