Fondue is usually associated with Savoy and Switzerland, this brings a great twist on the normal fondue. Normandy is known for its cheeses, and it is very common to eat many of these hot and melted so this is a great mix of different French cuisines.

Ingredients

4 serv.

camembert cheese↗400 g
pont-l'eveque cheese↗400 g
livarot cheese↗400 g
cornstarch↗4 teaspoons
cider↗400 ml
with alcohol (French style would be best)
garlic clove↗1
calvados↗300 ml
rustic baguette↗1 -2
depending on how much bread you eat
salt↗
pepper↗

Step-by-step instructions

1
Remove the cheese rind, cut into pieces.
2
Rub the fondue pot with garlic.
3
Put the pieces of cheese in the fondue pot.
4
Add the cornstarch diluted with warm cider on low heat, stirring constantly until cheese is completely melted and mixture is smooth.
5
Then add salt, pepper and the calvados .
6
Enjoy as you would normal fondue.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App