Camembert Fondue: A Delicious, Melty Indulgence?

Fondue is a traditional Alpine dish, often eaten after a day of hiking or skiing in the mountains. It is made by melting cheese and mixing it with wine, and is typically served with cubes of bread, boiled potatoes, and cornichons. While a classic Swiss fondue recipe calls for a combination of Gruyère and Vacherin Fribourgeois, Camembert is also a popular choice. It is a mild, soft cheese that melts easily and lends a creamy texture to the fondue. To make Camembert fondue, the cheese is baked in its own wooden box and served with bread, fruit, or vegetables.

Camembert is good for fondue as it is mild and melts well

Camembert is a great choice for fondue, and its mild flavour and excellent melting properties make it a versatile ingredient. Fondue is a Swiss dish, traditionally eaten in the Alps after a day of hiking or skiing. It is now enjoyed across the country and beyond, and there are many variations on the classic recipe.

A classic Swiss fondue is made with a combination of Gruyère and Vacherin Fribourgeois, but other cheeses can be added to create a unique blend. Camembert is an excellent addition, as its mild flavour and soft texture make for a creamy fondue that is not overpowering. It is also a good melting cheese, which is an important quality for a successful fondue.

When making a Camembert fondue, it is best to use a cheese that is not too ripe, as this will be easier to cut. The rind can be removed, although some recipes suggest leaving the thinner top and bottom rinds intact. It is also important to chill the cheese before cutting, as this will make the process easier.

Camembert fondue can be served with a variety of accompaniments, such as crusty bread, boiled new potatoes, cornichons, and even apples or bacon. The mild flavour of Camembert means it can be paired with a range of flavours without becoming overwhelming.

Camembert is a versatile and tasty option for fondue, and its mild flavour and melting properties make it a popular choice for those seeking a creamy and indulgent dish.

It's best to use a not-too-ripe Camembert for fondue

Camembert is a great choice for making fondue, but it's best to use a not-too-ripe Camembert. This is because a ripe Camembert will be harder to cut up, and you want your fondue to have a smooth consistency. A not-too-ripe Camembert will also be easier to grate or chop, which is important for achieving that smooth texture.

To prepare your Camembert for fondue, start by removing it from its box and unwrapping it. Then, carefully slice off the top rind and return the cheese to its box, cut-side up. Place the box on a baking tray lined with greaseproof paper.

Sprinkle some sea salt and black pepper over the cheese, add some herbs like thyme and rosemary, and drizzle with olive oil and honey. Bake for around 15-20 minutes at 180°C/360°F or 400°F, until the cheese is melted inside.

You can serve your Camembert fondue with a variety of dipping options, such as crusty bread, fruit, boiled potatoes, cornichons, or even kielbasa or bacon for a savoury touch. Just be sure to bring the cheese up to room temperature before serving, and give it a good stir to keep it emulsified.

So, if you're looking to make a delicious and easy fondue, Camembert is a great choice, especially when not overly ripe. Just follow the simple preparation steps, bake, and enjoy with your favourite dippers!

Remove the rind for a smooth fondue

If you want a smooth fondue, removing the rind from the Camembert is essential. While the rind is edible, leaving it on will affect the texture of your fondue. The rind is also usually thicker around the edges of the Camembert, so you may want to cut it away, but the thinner top and bottom rinds can be left on if you prefer.

To remove the rind, start by chilling your Camembert, as this will make it easier to cut. Then, use a sharp knife to carefully slice off the top rind. You can also cut a cross pattern on top of the cheese, which will help it melt evenly in the oven and create a nice presentation.

Once the rind is removed, you can cut the Camembert into small cubes or chop it into pieces before adding it to your fondue pot. This will ensure that it melts evenly and creates a smooth and creamy fondue.

Remember to use a well-chilled Camembert that is not too ripe, as it will be easier to handle and cut. Bringing the cheese to room temperature before baking will also help ensure a smooth and even melt.

You can use the Camembert box as a cooking and serving container

Remove the camembert from its box and discard the paper and any labels on the cheese. Save the bottom of the box and discard the lid. With a sharp knife, cut the rind from the top of the cheese and discard it. You can then sprinkle garlic, sea salt, and black pepper over the cheese, and drizzle with olive oil and honey. Return the cheese to its box, cut-side up, and place the box on a baking tray lined with greaseproof paper.

Bake for 20-25 minutes until the cheese is melted and very soft. Leave to cool slightly before serving. You can serve with slices of crusty baguette or pieces of fruit, skewered onto bamboo skewers for dipping into the hot, melted cheese.

Serve with crusty bread, potatoes, and cornichons

When serving camembert fondue, it is important to have a variety of accompaniments to dip into the cheese. A good loaf of crusty bread is essential, with a nice crust and soft interior. You can use a mix of white and wholemeal bread, or even fresh bread instead of stale, to provide some variety at the table. Bread cubes are the classic choice, but you could also try something different like a baguette cut into 1- to 1 1/2-inch cubes.

Potatoes are another classic side dish to serve with fondue, and they help to make the meal more substantial. New potatoes are commonly served, but other varieties such as Kipfler, fingerling, and even purple potatoes also go well with melted cheese. Boil the potatoes and keep them hot until serving. You can also provide small prongs for your guests to hold the hot potatoes if they wish to peel them at the table.

Cornichons are also a must-have when serving camembert fondue. These pickled mini gherkins are very popular in France and its surrounding countries, and their sourness helps to cut through the richness of the cheese. Look for teeny-tiny cornichons (about 1 inch long) for the best crunch and tartness.

• For the bread, some bakeries and supermarkets in countries like Switzerland, France, and Austria sell bread loaves specifically made for fondue, where small cubes of bread can be easily broken off.
• For the potatoes, consider using a special calico bag lined with a layer of cherry seeds to keep them warm throughout the meal.
• For the cornichons, look for a good-quality brand made in France, such as Maille. You can also serve them alongside other pickled vegetables like baby corn or pickled onions.

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