Recipe with: ERU Cheese Spread Bleu
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.
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
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
- Slice the tops of the squash and scoop out the flesh.
- Roast the squash in the oven at 180 degrees in around 10 minutes.
- Wash the vegetables and quickly blanche them.
- Slice the baguette into wedges.
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.
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ERU Cheese Spread Bleu
Our versatile and convenient melted blue cheese is made from Roquefort A.O.P. The cheese spread has a full, slightly piquant flavour and is perfect in a delicious leek soup or pasta with venison fillet, sprouts and braised pear.
