Cheese Fondue
4 servings
30 minutes
Cheese fondue is a true embodiment of comfort and warmth in French cuisine. Originating from the Alps, it initially served as a way to use hardened cheese and bread, transforming them into a delicate treat. This version with Lambert cheese acquires a rich creamy flavor with subtle notes of muscat and wine. The gooey, aromatic mass pairs perfectly with pieces of crispy baguette that soak up the cheesy tenderness. Fondue is not just a dish but a whole ritual of interaction where each guest dips bread into hot cheese, enjoying its softness and warmth. It is perfect for cozy evenings, and serving it with white wine enhances the depth of flavor, making the meal a true gastronomic delight.
1
Grate the Lamber cheese on a coarse grater. Cut the baguette into small cubes. Dissolve the starch in a small amount of water.
- Lambert cream cheese 55% fat: 500 g
- French baguette: 1 piece
- Starch: 2 teaspoons
2
Pour wine into a saucepan, add garlic, sugar, and reduce by half.
- Dry white wine: 300 ml
- Garlic: 2 cloves
- Sugar: 1 teaspoon
3
Mix the cream with the cheese, pour it into a saucepan, and stir well. Add the starch while constantly stirring, season with salt, pepper, and nutmeg.
- Cream 30% fat: 200 ml
- Lambert cream cheese 55% fat: 500 g
- Starch: 2 teaspoons
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: pinch
4
Pour the cheese mixture into the fondue pot. Serve with tea or white wine.
