Fondue Normande Normandy Style Fondue
Transport your taste buds straight to the French countryside with this Fondue Normande, a luxurious Normandy-style cheese fondue that celebrates the region’s rich dairy tradition. Made with an irresistible trio of Normandy’s finest cheeses—Camembert, Pont-l'Évêque, and Livarot—this creamy, velvety delight is elevated by the tangy kick of dry cider and a splash of Calvados apple brandy. Infused with a hint of garlic and gently thickened with cornstarch, this fondue achieves the perfect balance of decadence and depth. Serve it alongside crusty baguette, crisp apple slices, and sweet pear wedges for an authentic and irresistibly cozy dipping experience. Perfect for sharing, this recipe is a 30-minute celebration of Normandy’s flavors, ideal for dinner parties, date nights, or intimate gatherings.
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Recipe Information
Ingredients
- 200 grams Camembert cheese
- 200 grams Pont-l'Évêque cheese
- 200 grams Livarot cheese
- 250 milliliters Dry cider
- 2 tablespoons Calvados (Apple Brandy)
- 2 teaspoons Cornstarch
- 1 clove Garlic clove
- 1 loaf Baguette or crusty bread
- 1 cup Apple slices
- 1 cup Pear slices
- to taste Salt
- to taste Black pepper
Instructions
Prepare the cheeses by removing their rinds and cutting them into small cubes. Set aside.
Peel the garlic clove, cut it in half, and rub the inside of the fondue pot or a heavy-bottomed saucepan with the cut side of the garlic to impart flavor.
Place the pot on the stove over low heat and pour in the dry cider. Heat the cider gently until warm but not boiling.
In a small bowl, mix the cornstarch with the Calvados until it forms a smooth slurry. Set aside.
Gradually add the cheese cubes into the pot, stirring constantly with a wooden spoon or whisk in a figure-eight motion to ensure even melting.
Once the cheese is fully melted and combined, stir in the cornstarch-Calvados slurry. This will help thicken and stabilize the mixture.
Season the fondue with a pinch of salt and freshly ground black pepper to taste.
Keep the fondue warm over low heat or transfer it to a fondue stand with a flame. Be sure to stir occasionally to maintain a smooth consistency.
Serve the fondue immediately with chunks of baguette, apple slices, and pear slices for dipping. Optional: Pair with an additional glass of dry cider for a full Normandy-inspired experience.
Nutrition Facts
Calories |
3459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.6 g | 215% | |
| Saturated Fat | 106.5 g | 532% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 9458 mg | 411% | |
| Total Carbohydrate | 287.0 g | 104% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 40.5 g | ||
| Protein | 161.6 g | 323% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 3568 mg | 274% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1722 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
