Molten Epoisses Fondue with crudités

 

Ingredients for 6-8 people:

1 (250g) Epoisses
4 tbsp dry white wine
 

To serve:

Roasted new potatoes
Gherkins
Pepperdew peppers
Silverskin onions
etc
 

Preparation:

1. Remove the cheese from its box then loosely wrap the base and sides in foil.
2. Staple the box together, then put the cheese back in.
3. Drizzle over the wine, then use a knife to make holes in the top so that it soaks into the cheese.
4. Place on a baking sheet and bake for 10 mins or until the cheese is melted in the centre.

Serve surrounded with the vegetables.

 

Bon Appétit !

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