Fondue Normande (Normandy-Style Fondue)
1
Person talking
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:
- 35mins
- Serves:
- Units:
1
Person talking
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
- Remove the cheese rind, cut into pieces.
- Rub the fondue pot with garlic.
- Put the pieces of cheese in the fondue pot.
- Add the cornstarch diluted with warm cider on low heat, stirring constantly until cheese is completely melted and mixture is smooth.
- Then add salt, pepper and the calvados .
- Enjoy as you would normal fondue.
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My son and I both love "cheese dip" and I told him I'd be making a French one and he'd have to use bread instead of chips.....he was a good sport and went along with the idea. LOL. This fondue has a bit of sweetness, and the crusty baguette is the perfect counterpoint. A bit expensive to do here in the States on a regular basis, but a really great recipe to try during ZWT. Thanks for sharing.Reply
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My son and I both love "cheese dip" and I told him I'd be making a French one and he'd have to use bread instead of chips.....he was a good sport and went along with the idea. LOL. This fondue has a bit of sweetness, and the crusty baguette is the perfect counterpoint. A bit expensive to do here in the States on a regular basis, but a really great recipe to try during ZWT. Thanks for sharing.Reply
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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.
