Marin Cheese
Marin Cheese

 

Marin Cheese
Camembert Fondue w/Pancetta

Camembert Fondue w/Pancetta

Servings 4

 

1 clove garlic, minced

2T Kirsch

2½ t cornstarch

1 oz sliced pancetta

1 c brut champagne

16 ozs. Rouge et Noir 

Camembert cheese trimmed of rind and cubed

Pinch white pepper

 

Cook pancetta in non-stick pan until crispy.

Drain well on paper towels and cool.

Make slurry with kirsch and cornstarch.

Set aside. In a medium saucepan,

add garlic and champagne.

Bring to simmer then reduce to low.

Mince cooked and cooled pancetta

and add with cheese to saucepan.

Add slurry and pepper.

Stir until cheese is completely melted.

Pour into a 2-cup fondue pot over heat

and serve with cubed French bread.

 

Serves 4

 

Marin Cheese