Creamy French Époisses Fondue with Crusty Baguette
A Decadent Cheese Experience
Dive into the rich and creamy goodness of Époisses fondue, paired perfectly with a toasted, crusty baguette. A true French delicacy for cheese lovers.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Époisses Fondue
For the Crusty Baguette
For Garnishing
Preparation
Preparing the Fondue
Infuse Garlic
Rub the inside of your fondue pot with the halved garlic cloves.
Heat Wine
Add the white wine to the pot and heat gently.
Melt Cheese
Slowly add the cubed Époisses, stirring continuously until smooth.
Stir constantly to avoid burning or sticking.
Preparing the Baguette
Preheat Oven
Preheat the oven to 180°C (350°F).
Brush Slices
Brush the baguette slices lightly with olive oil.
Bake Baguette
Bake in the oven until crispy, about 10 minutes.
Cooking Process
Melting the Cheese
Heat the fondue pot on low heat to avoid overheating the cheese.
Infusing Flavors
Once cheese is melted, stir in the brandy until fully incorporated.
Toasting Baguette
Toast the baguette until a deep golden color.
Plating & Serving
Creamy French Époisses Fondue with Crusty Baguette
Creamy French Époisses Fondue with Crusty Baguette
Serve Fondue
Serve the creamy Époisses fondue in the pot with baguette slices arranged around for communal dipping.