Fondue in a Fourme de Montbrison

Fondue in a Fourme de Montbrison is a delightful and indulgent dish that brings together the rich and creamy flavors of Fourme de Montbrison cheese with the delightful combination of heavy cream and white wine. This recipe takes the traditional concept of fondue to new heights by using a whole Fourme de Montbrison as the base of the fondue, resulting in a decadent and unforgettable dining experience.

Serves 4 

INGREDIENTS:

• 1 whole Fourme de Montbrison, about 4 pounds
• 2/3 cup heavy cream
• 3/4 cup dry white wine, preferably Chardonnay
• 2 pounds fingerling potatoes, boiled
• Assorted cold cuts

INSTRUCTIONS:

1. Cut the Fourme in two, crosswise. Spoon out the insides from each of the open cylinders, making sure to leave the shell intact.
2. In a saucepan, melt the spooned-out cheese in the cream and wine, stirring constantly until smooth. Season to taste.
3. Pour cheese back into the two crusts. Set one fondue between each pair of diners. Serve along with boiled potatoes, to be dipped in the fondue, and charcuterie.

TIPS:

Here are some tips to help you make a delicious Fondue in a Fourme de Montbrison:

• Choose a high-quality Fourme de Montbrison: Select a well-aged and flavorful cheese for your fondue. The quality of the cheese will greatly impact the taste of the dish.
• Hollow out the cheese carefully: Take your time to scoop out the interior of the cheese without damaging the shell. Ensure that the shell remains intact to create a vessel for the melted cheese.
• Melt the cheese slowly and gently: When melting the cheese with cream and wine, heat it slowly over low to medium heat while stirring constantly. This gradual melting process will help achieve a smooth and creamy consistency.
• Season to taste: Taste the cheese mixture and adjust the seasoning according to your preference. You can add a pinch of salt, pepper, or other herbs and spices to enhance the flavor.
• Serve with the right accompaniments: Fondue in a Fourme de Montbrison pairs well with boiled fingerling potatoes, as their small size makes them perfect for dipping. Additionally, serve an assortment of charcuterie, such as cured meats like salami, prosciutto, or ham, to complement the rich and cheesy fondue.
• Keep the fondue warm: Once the cheese is melted, transfer it back into the hollowed-out cheese shells. Place the fondue between pairs of diners, preferably on a fondue pot or warmer, to keep it warm and gooey throughout the meal.
• Dip and enjoy: Encourage guests to dip the boiled potatoes and assorted cold cuts into the warm fondue. The combination of creamy cheese, potatoes, and flavorful meats creates a delightful and satisfying dining experience.
• Experiment with flavors: Feel free to add your own twist to the fondue recipe by incorporating additional ingredients like garlic, herbs, or spices. You can customize the flavor profile to suit your taste preferences.

Remember, fondue is a communal and interactive dish, so encourage your guests to engage in conversation and enjoy the experience together.

Enjoy the indulgent and communal dining experience of Fondue in a Fourme de Montbrison. Dip the boiled fingerling potatoes and assorted cold cuts into the creamy and flavorful cheese fondue, savoring each bite. This dish is perfect for cozy gatherings or special occasions, bringing together the richness of Fourme de Montbrison cheese with the creamy texture of the fondue. Gather your loved ones around the table and create lasting memories as you enjoy this delectable and interactive meal.