Creamy French Époisses Fondue with Crusty Baguette

Name: Creamy French Époisses Fondue with Crusty Baguette
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: Époisses de Bourgogne cheese; Garlic clove; Dry white wine; Brandy; Large baguette; Olive oil; Fresh chives; Fresh ground black pepper

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

Époisses de Bourgogne cheese

250g, rind removed and cubed

Garlic clove

1, halved

Dry white wine

120 ml

Brandy

1 tablespoon

For the Crusty Baguette

Large baguette

1, sliced

Olive oil

2 tablespoons

For Garnishing

Fresh chives

finely chopped

Fresh ground black pepper

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.

You can substitute brandy with a splash of cognac for a more intense flavor.

Toasting Baguette

Toast the baguette until a deep golden color.

Plating & Serving