Cheese fondue with Roquefort, brie and goat’s cheese
On a cold day, everyone wants a full, creamy cheese fondue. Go for ERU Cheese Spread Bleu, ERU Cheese Spread Brie and ERU Cheese Spread Chèvre and surprise your guests with this triple fondue. Serve with a baguette and fresh vegetables.
Preparation
- Spoon the ERU Cheese Spreads into pans and mix them per 300 grams with 100 ml milk.
- Heat to 75 degrees, stirring continuously.
- Pour the ERU Cheese Spreads into the squash.
- Serve with vegetables and baguette.
Method
- Spoon the ERU Cheese Spreads into pans and mix them per 300 grams with 100 ml milk.
- Heat to 75 degrees, stirring continuously.
- Pour the ERU Cheese Spreads into the squash.
- Serve with vegetables and baguette.
Print
Ingredients
- 3 squash
- 400 grams mixed vegetables, like broccoli, carrots and radishes
- 1 baguette
- 300 grams ERU Cheese Spread Bleu
- 300 grams ERU Cheese Spread Brie
- 300 grams ERU Cheese Spread Chèvre
- 300 ml milk
Ingredients
- 3 squash
- 400 grams mixed vegetables, like broccoli, carrots and radishes
- 1 baguette
- 300 grams ERU Cheese Spread Bleu
- 300 grams ERU Cheese Spread Brie
- 300 grams ERU Cheese Spread Chèvre
- 300 ml milk
Discover our recipes
Discover our recipes with Discover our recipes
Filet di Parma topped with ERU Cheese Spread
Crusty roll with blue cheese, green asparagus, pear
Squash soup with a creamy brie topping
Lukewarm salad with low-fat Gouda cheese, asparagus, avocado
Petit pain topped with hot ham and melted
Spicy chicken sandwich with Gouda cheese and pickled
Hearty cheese omelette with vegetables
Japanese Udon noodles with poached cod in a
Cucumber maki with a Gouda cheese topping
