For lovers of the pungent taste of blue
cheese, here's a creamy fondue that will leave you licking your fingers.
If you don't have a fondue pot setup, you can also serve this
camping-style, with a portable stove. Whip up your skewers and enjoy
this fondue with one of our homemade croutons:
Ingredients :
Cambozola cheese - 3/4 lbs. (rind removed; cheese crumbled)
Pungent blue cheese - 3/4 lbs. (rind removed; cheese crumbled)
Cornstarch - 5 tsp.
Dry white wine - 1/4 cup
Fresh thyme - 2 tsp. (minced)
Heavy cream - 3/4 cup
Cayenne pepper - a pinch
Ground black pepper - 1/4 tsp.
Chives - 5 (snipped)
Assorted vegetables - 2-3 lbs (such as blanched green beans, broccolini, asparagus, peeled baby carrots and radishes)
Crusty bread - 1/2 loaf (cut into cubes)
Method of preparing the Fondue:
Combine the cheeses and cornstarch in a bowl.
Add the wine and thyme to a heavy-bottomed saucepan and place on
medium heat.
Leave to simmer for 1 minute, then whisk in the cream,
cayenne, and black pepper.
Reduce heat to medium-low when the mixture starts to bubble.
Transfer the cheese mixture (from step 1) to the saucepan and stir
with a rubber spatula until the cheese has completely melted and is
well-combined with the rest of the ingredients.
Fill a fondue pot with 1 inch of simmering water and place the
ceramic insert over the pot.
Pour in the fondue and add some chives as a
final touch.
Serve alongside the dippers.
