Buttery Cheese Fondue Recipe
Ingredients
| 8 oz Camembert cheese | ||
| 1 1/2 lb Gruyere or Gouda cheese | ||
| Milk | 1 Cup (16 tbs) | |
| Butter | 6 Tablespoon, melted | |
| Pepper white | 1/2 Teaspoon | |
| Paprika pepper | 1 Teaspoon | |
| Onion | 1 , finely chopped | |
Directions
Remove the Camembert from refrigerator before using and leave it at room temperature for 4 hours.
Grate the Gruyere or Gouda cheese coarsely and dice the Camembert.
Place the cheeses in a metal fondue pan, together with the milk, butter, seasonings and onion.
Place on the stove and heat gently, stirring, until the cheese melts.
Do not allow the fondue to boil.
Bring the fondue pan to the table and place on the spirit burner.
Serve cubes of bread to dip into the fondue, and accompany with bowls of olives, pickles and potato chips.
Grate the Gruyere or Gouda cheese coarsely and dice the Camembert.
Place the cheeses in a metal fondue pan, together with the milk, butter, seasonings and onion.
Place on the stove and heat gently, stirring, until the cheese melts.
Do not allow the fondue to boil.
Bring the fondue pan to the table and place on the spirit burner.
Serve cubes of bread to dip into the fondue, and accompany with bowls of olives, pickles and potato chips.
Chef
