Creating A Camembert Fondue: A Decadent, Cheesy Delight

Fondue is a traditional Alpine dish, often eaten after a day of skiing or hiking in the mountains. It is made by melting cheese in white wine and is usually served with cubes of bread, potatoes, or other foods for dipping. While there are many different types of cheese that can be used to make fondue, Camembert is a popular choice due to its mild flavour and melting properties. To make Camembert fondue, you will need a wheel of Camembert, a wooden box, and some basic kitchen equipment. The process involves heating the oven, preparing the cheese, and then baking it until melted. This simple dish is perfect for sharing with friends and family, and can be served as a starter or main course.

Chopping the camembert

The first step is to remove the camembert from its box and unwrap it. Then, carefully slice off the top rind of the cheese. You can choose to leave the thinner top and bottom rinds on or remove them, but it is best to cut away the thicker rind around the edges. Once the rind is removed, use a sharp knife to cut the camembert into small cubes.

If you are making a classic Swiss cheese fondue, you will need to combine the camembert with other cheeses such as Gruyère and Vacherin Fribourgeois. However, if you are making a simpler camembert fondue, the camembert itself will be the star of the show. In this case, you can slice a thin layer from the top of the camembert and create a crosshatch pattern on the surface before baking it in its wooden box.

Removing the rind

• Start by taking the Camembert out of its box and unwrapping it. If the cheese is well-chilled, it will be easier to handle and cut.
• Using a sharp knife, carefully slice and cut away the rind from the edges of the cheese. The rind around the edges is usually slightly thicker, so it's important to remove it all.
• You can choose to leave the thinner top and bottom rinds on, or remove them as well for a completely rind-free cheese. If you decide to remove them, carefully slice the top rind off, and repeat the process for the bottom.
• Once the rind is removed, cut the Camembert into small cubes or chop it into smaller pieces, as per your recipe instructions.

It is important to note that the rind of Camembert is edible, and some people choose to leave it on when making fondue or other dishes. However, for a smoother fondue, removing the rind is recommended.

Oven temperature

Most recipes suggest preheating your oven before placing the Camembert inside. The oven temperature can range from 350 degrees Fahrenheit to 400 degrees Fahrenheit. For example, one recipe recommends preheating the oven to 350 degrees Fahrenheit, while another suggests a temperature of 400 degrees Fahrenheit. Preheating ensures that your cheese melts evenly and prevents overcooking.

When baking Camembert, it is essential to monitor the baking time. The cheese should be baked until it is melted and softened, which usually takes around 15 to 25 minutes. Keep in mind that the baking time may vary depending on your oven's temperature and the size of the Camembert wheel. It is always a good idea to keep an eye on the cheese to avoid overcooking or burning it.

If you prefer a more browned and crispy top on your Camembert fondue, you can increase the oven temperature slightly or extend the baking time. Just be cautious not to overdo it, as the cheese can go from perfectly melted to overcooked quite quickly.

Additionally, the type of container you use for baking the Camembert can also impact the oven temperature and baking time. Some recipes suggest using the wooden box that the cheese comes in, which can affect how quickly the cheese melts. Adjustments may be necessary if using a different type of container, such as a ceramic baking dish.

Lastly, it is worth noting that every oven is different, and oven temperatures can vary. It is always a good idea to refer to your oven's manual or seek guidance from an expert if you are unsure about the accuracy of your oven temperature. By following these guidelines and paying attention to your oven's characteristics, you can achieve the perfect oven temperature for your Camembert fondue.

Dipping options

A variety of foods go well with Camembert fondue, including:

• Bread: Crusty baguette slices or cubes are a popular choice for dipping into fondue, with sourdough, white, and wholemeal options. Some bakeries and supermarkets in fondue-loving countries like Switzerland, France, and Austria sell bread loaves specifically for fondue, with small cubes that can be easily broken off.
• Fruit: Fresh fruit such as apples and pears complement the creaminess of the fondue, while also serving as a palette cleanser.
• Vegetables: Broccoli, cauliflower, and bell peppers can add a bit of freshness to the rich dish.
• Potatoes: New potatoes, boiled and served hot, are a common side dish for fondue, providing a more filling option.
• Pickles: Cornichons, or mini gherkins, are especially popular in France and surrounding countries. Their sourness helps to balance the richness of the cheese.
• Meat: Crispy bacon, meatballs, and cured meats like prosciutto and salami can add a savoury element to the dipping experience.
• Seafood: Grilled shrimp, cooked with garlic and parsley for extra flavour, pairs well with a bold cheese fondue.
• Salads: A simple green salad can provide a healthy contrast to the rich fondue, especially when dressed with a tangy vinaigrette.

Feel free to experiment with other dipping options to customise your Camembert fondue experience!

Thinning the fondue

Choosing the Right Cheese

The first step to ensuring your fondue is thin enough is to choose the right type of Camembert cheese. Opt for a cheese that is not too ripe as it will be softer and easier to melt, resulting in a smoother and thinner fondue. A well-chilled Camembert will also be easier to cut into smaller pieces, which will help create a thinner consistency.

Removing the Rind

Before you start melting your cheese, be sure to remove the rind. The rind is the thicker outer layer of the Camembert, and removing it will ensure a smoother fondue. You can use a sharp knife to carefully cut away the rind, or simply slice off the top layer of the cheese, exposing the softer inner portion.

Adding Wine

White wine is a key ingredient in thinning your fondue. Once you have melted your Camembert, slowly add some dry white wine to the mixture. Start with a small amount and gradually increase until you achieve the desired consistency. The wine will not only thin out your fondue but also enhance the flavour.

Drizzling with Honey

While honey may not directly thin out your fondue, it can help to balance the savouriness of the cheese. Drizzling a small amount of honey over your Camembert before baking can add a touch of sweetness to your fondue, creating a delightful contrast of flavours.

Baking Time

Keep a close eye on your fondue while it's in the oven. The ideal baking time will vary depending on your oven and the size of your Camembert, but as a guide, aim for around 15 to 20 minutes at 180°C or 350°F. You want the cheese to be melted and oozing but not overly browned or burnt.

Stirring and Whisking

Once your fondue is melted, give it a good stir or whisk to ensure all the ingredients are combined and no lumps remain. A constant stirring motion will also help to keep your fondue emulsified and prevent it from thickening too much as it cools.

Remember, the key to a perfect camembert fondue is achieving a balance between a thin and smooth consistency that is easy to dip into, without being too watery or runny. With these tips and a little practice, you'll be well on your way to mastering the art of thinning your fondue!

Frequently asked questions