Camembert and Cider Fondue

Name: Camembert and Cider Fondue
Prep time: 25 min
Total time: 25 min
Yield: 4 people
Cuisine: French
Ingredients: 1 Garlic clove; 350 g Camembert; 250 g Gruyère cheese; 300 ml Dry cider; 1 tbsp Calvados; 2 tbsp Cornstarch; 1 tsp Lemon juice; to taste Black pepper; a pinch Nutmeg; for serving Apple slices; for serving Bread cubes; for serving Bread cubes

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A Normandy-inspired fondue with mellow Camembert, dry cider and a whisper of Calvados, lovely with apples and warm crusty bread.

Serves: 4 people

Preparation time: 25 min

Ingredients

Garlic clove – 1
Camembert – 350 g
Gruyère cheese – 250 g
Dry cider – 300 ml
Calvados – 1 tbsp
Cornstarch – 2 tbsp
Lemon juice – 1 tsp
Black pepper – to taste
Nutmeg – a pinch
Apple slices – for serving
Bread cubes – for serving
Bread cubes – for serving

Method

Grate or finely chop the cheeses so they melt evenly. If you are serving vegetables or bread, cut them into bite-size pieces and keep them ready on a platter.
Rub the inside of a fondue pot or heavy saucepan with the cut garlic clove. Pour in the cider and Calvados and warm it gently until steaming but not boiling.
Add the cheese by handfuls, stirring constantly in a figure-eight motion. When the cheese has mostly melted, whisk the cornstarch with a little extra liquid and stir it in.
Season with lemon juice, pepper and nutmeg. The apples make especially good dippers because they echo the cider in the pot. Keep stirring until the fondue is smooth, glossy and thick enough to coat a piece of bread.
Transfer to a fondue pot over a low flame. Serve immediately and keep the heat low so the Camembert and cider fondue stays molten instead of separating.