Fondue au roquefort

Name: Fondue au roquefort (Fondue with Roquefort)
Yield: Serves 4
Cuisine: France
Ingredients: 2 oz (50 g) butter; 10 fl oz (300 ml) white wine; 1 fl oz (25 ml) Cognac; 14 oz (400 g) Roquefort or other good blue cheese, finely diced; 14 oz (400 g) Roquefort or other good blue cheese, finely diced; 10 oz (300 g) Brie, rind removed, finely diced; Pinch of grated nutmeg; Pinch of celery salt; Cubes of fresh bread; Black pepper

Fondue with Roquefort

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

If you are lucky enough to live near a baker like Margaret Vaughan of The Settle in Frome, you could buy onion bread or pork fat bread to dip into this little delight.

Ingredients

2 oz (50 g) butter
10 fl oz (300

Europe
France
Starter
Side dish
Vegetarian
Mediterranean

Method

Melt the butter in the fondue pot, add the wine and Cognac and bring to the boil. Reduce the heat and whisk in the cheeses in little pieces, until it is all mixed smoothly together. Season with celery salt, nutmeg and pepper. Serve with the bread cubes for dipping.