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| | #REDIRECT[[Baked Camembert]] |
| {{#seo:
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| |title=French cheese fondue, Cheese recipe
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| |titlemode=replace
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| |keywords=French cheese fondue recipe Cheese recipes from The cook's Wiki
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| |description=I discovered that we already had hint to the origin of this recipe on our Vacherin cheese page.
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| |og:image=https://www.cookipedia.co.uk/wiki/images/2/23/French_cheese_fondue_recipe.jpg
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| |og:type=recipe
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| }}
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| {{Template:CookTools}}
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| <div class="right_imgs" style="float: right; width: 320px;">
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| {{recipesummary
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| |Servings = Serves 4
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| |Difficulty = 1
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| |TotalTime = 1 hour 30 minutes
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| |PrepTime = 5 minutes
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| |CookTime = 1 hour 25 minutes
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| |Image = [[Image:French cheese fondue recipe.jpg|300px|alt=Electus]]
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| }}
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| [[Image:Camembert fondue recipe.jpg|thumb|300px|right|[[Camembert]] cooked]]
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| [[Image:French cheese fondue sherry.jpg|thumb|300px|right|The sherry soaking into the cheese]]
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| </div>
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| I discovered that we already had hint to the origin of this recipe on our [[Vacherin cheese]] page. However, a recent reading of [[The Extraordinary Cookbook]] finally brought it to my attention.
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| I have substituted the marvellous [[Pié d'Angloys cheese]] for the [[Vacherin]] used in Stefan's recipe as it is available all year round and is as ridiculously cheap as it gorgeous. If you want to try the original, [[Vacherin cheese]] is usually available from August and end of March. I believe it is available in the UK from Waitrose during this period. [[Époisses de Bourgogne]] is another excellent candidate for this recipe.
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| You could of course try this with more than one [[Cheese|cheese]], but that would be greedy, wouldn't it?
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| '''the [[Fondue|fondue]]'''
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| {{RecipeIngredients
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| | 1 box of [[Pié d'Angloys cheese]]
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| | 2 to 3 tablespoons of [[Dry sherry|dry sherry]]
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| }}
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| '''to [[Dip|dip]]'''
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| {{RecipeIngredientsNB
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| | Warm baby [[New Potatoes|new potatoes]]
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| | Sliced [[Ciabatta bread|ciabatta bread]] rolls
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| | A selection of thinly sliced cooked [[Meats|meats]]
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| | [[Pickled]] [[Gherkins|gherkins]]
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| | [[Pickled red cabbage]]
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| | [[Pickled onions]]
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| | Raw and [[Blanched|blanched]] [[Vegetables|vegetables]]
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| }}
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| ===[[Mise en place]]===
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| * 180° C (350° F - gas 4), [fan [[Oven|oven]] 160° C & reduce cooking time by 10 mins per hour]
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| ===Method===
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| {{RecipeMethod
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| | Take the [[Cheese|cheese]] out of the box and line the box with a layer of good quality [[Tin foil|tin foil]] (some are better than others!)
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| | Line the lid with tin-foil
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| | Replace the [[Cheese|cheese]] in the box
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| | Push the centre of the [[Cheese|cheese]] down to make a little 'well'
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| | Use a fork to punch a few holes in the top of the [[Cheese|cheese]]
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| | Pour the [[Sherry|sherry]] into the [[Cheese|cheese]]
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| }}
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| * Leave it for an hour or so if you have the time
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| # Replace the lid and [[Bake|bake]] for 25 minutes
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| ===Serving suggestions===
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| Break the top of the hot cheese open, sit the [[Cheese|cheese]] in the middle of the table and surround it with your friends, lots of plates, napkins and things to [[Dip|dip]] into the cheese
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| ===Chef's note===
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| I couldn't get [[Pié d'Angloys cheese]] the day I made this so I used what was available from a very limited selection of cheeses at our local supermarket. This was so good - I would try it with any of your favourite cheeses!
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| ==See also==
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| * Our selection of other [[Fondue|fondue recipes]]
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| {{RecipeLine}}
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| [[Category:Recipes]]
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| [[Category:French recipes]]
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| [[Category:Main courses]]
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| [[Category:Tapas, mezze and antipasti]]
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| [[Category:Cheese recipes]]
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| [[Category:Cookery cheats]]
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| [[Category:Favourite recipes]]
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| [[Category:Baked or roasted]]
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