Epoisses De Bourgogne Fondue
A creamy and indulgent fondue made with slightly expired Epoisses De Bourgogne cheese.
15
Prep Time (min)
15
Cook Time (min)
30
Total Time (min)
4
Servings
Ingredients
- 200g Epoisses De Bourgogne cheese
- 200ml dry white wine
- 1 clove garlic
- 1 tsp lemon juice
- 1 tbsp cornstarch
- Fresh bread or vegetables for dipping
Difficulty:Easy
Tags:
fonduecheese
Instructions
1
1. Cut the Epoisses De Bourgogne cheese into small cubes and set aside.
2
2. In a fondue pot, heat the white wine over medium heat until hot but not boiling.
3
3. Rub the inside of the fondue pot with the garlic clove.
4
4. Add the lemon juice and cornstarch to the wine, stirring until well combined.
5
5. Gradually add the Epoisses De Bourgogne cheese to the pot, stirring constantly until melted and smooth.
6
6. Reduce the heat to low and keep the fondue warm.
7
7. Serve the Epoisses De Bourgogne fondue with fresh bread or vegetables for dipping.