Normandy Fondue

Ingredients

Ingredients for 4

– 1 Camembert of Normandie
– 1 Pont l’Evêque
– 1 Livarot
– 300 g dice bread
– 10 cl milk
– 50 g crème fraîche
– 2 cl Calvados
– 1 shallot
-Salt and ground pepper
– Nutmeg and a pinch of cornflower

Le Camembert de Normandie AOP

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Preparation

Cut the rind off the cheeses and dice them.

Rub the inside of the fondue dish with crush shallot and put the cube of cheese inside.

In a cup, blend the cornflower with the milk, add the mix in the fondue dish. Sautee those slowly over a low flame stirring all the while. Add the crème fraîche, salt, ground pepper and nutmeg.

When it starts to bubble, continue to stir to obtain a homogeneous mixture. Pour in the Calvados and serve.