Individual Cheese Fondue


I’m a big cheese lover and like to use a variety of cheeses in my cooking. You’ll notice that many of my recipes contain goat cheese or Parmesan, because I always have those lingering around in my fridge. But I’m just as happy with a simple Brie baguette, or an elegant pear & blue cheese salad.

When I was in Paris last month, I visited several cheese stores and came home with a small but wonderful collection. I am somewhat sorry for the others in the Thalys, because good cheeses do smell. As I’m sure my fellow passengers have noticed too…!

I often make an individual cheese fondue, by putting a small round cheese in a ramequin and heating it in the oven until melted. In winter, the well-known Vacherin Mont d’Or is great for this purpose, but a simple Camembert will work just fine too. This time, I used a wonderful creamy Parisian find: St. Marcellin cheese from the Rhône-Alpes region.

 

cheese fondue_TLT

 

I always make sure to leave the cheese out of the fridge for a few hours, so it can get to room temperature and develop its taste.

Then all you need to do is heat and dip into the oozing cheesy goodness with some crusty bread, crackers or vegetables. Add some herbs (rosemary works well) or garlic in the cheese if you feel like it, but sometimes plain is simply best. Cheese and bread, that’s al you need.

 

cheese fondue_TLT

Individual Cheese Fondue

Prep Time: 3 minutes

Cook Time: 7 minutes

Total Time: 10 minutes

Serving Size: 1

Individual Cheese Fondue

Ingredients

1 small soft cheese (Camembert, Vacherin Mont d’Or, St. Marcellin)
good crusty bread and vegetables, to serve

Instructions

  1. Cut a cross in the top of the cheese with a knife, but in a small ramequin and into a preheated 400F (200C) oven.
  2. Warm for 5 to 12 minutes. (This is totally dependent of the type and size of your cheese. Make sure to keep an eye on it and remove the cheese from oven when soft and melting.)
  3. Serve immediately.
http://tlt-thelittlethings.com/2013/06/09/individual-cheese-fondue/

 

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