Fourme d'Ambert cheese fondue!

46487 Views 2/03/2023 0 comments Posted By: Emmanuel Poulet-Harmel In: Recipes of gourmets

 Ah… the cheese fondue! 

 With the temperatures dropping, we gladly give way to this type of comforting and gourmet dish. I suggest you go for a little tour in Auvergne with a delicious recipe for cheese fondue with Fourme d'Ambert . 

 Whether  you don't know the Fourme d'Ambert: it is a blue-veined cheese, matured for at least 28 days and produced in Auvergne. Recognized AOC since 1972, it is now a recognized AOP. It can therefore be produced only on Auvergne territory. 

 Softer than other blue cheeses, it is great on a cheese platter or… in a delicious cheese fondue.  

 I bet this recipe will appeal even to those who don't like blue too much in general! In any case, she caused a sensation among the friends. 

 To make the experience more original, I decided to make my fondue directly in my 1/2 Fourme d'Ambert. If you are 2 to 3 people it's perfect.  

 The Gruyère will help to obtain the “melted” texture. As for the cream, it will slightly reduce the “salty” side of the blue cheese. I tried with and without these ingredients (with different proportions too): it's not as greedy.  

 To accompany it: a charcuterie platter , a few potatoes and a good country bread. 

 On the wine side, we will rather opt for a white wine, preferably mineral. If you prefer red, choose a light wine. 

 You will need: 

 + 500 g of Fourme d'Ambert
 + 250 g of Emmental cheese
 + 1 clove of garlic
 + 15 cl of white wine
 + 10 to 15 cl of cream
 + 1 tsp cornstarch
 + Pepper 

 • Step 1 : Coarsely grate the Emmental . Dig the 1/2 fourme with a spoon to recover the cheese. Be sure to leave enough thickness on the edges so that the fourme is sufficiently resistant. 

 • Step 2 : Rub the pan with a clove of garlic. Put the saucepan on the heat and pour in the white wine and 3/4 of the cream. Heat until simmering. 

 • Step 3 : Add the cheese and stir constantly, using a wooden spoon, forming a figure 8 until the cheese is completely melted. 

 • Step 4 : Mix the cornflour with the rest of the cream then pour everything into the saucepan. Mix until you get a creamy fondue. Pour everything into the fourme and serve with pieces of bread, potatoes, a green salad and charcuterie.