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Fondue is an endlessly interpretable recipe and adapts particularly well to goat cheese. In this recipe, Laura Chenel Thyme & Rosemary Fresh Goat Cheese pillows are combined with white wine, garlic, heavy cream and fresh chives and tarragon. Serve with skewered baby potatoes, fruit, vegetables or crusty bread cubes.

Recipe by Laura Chenel chef Jacquelyn Buchanan, 2015.

Featured Cheese
Thyme & Rosemary
Goat-Cheese-Fondue_021219

Ingredients

  • 1 clove garlic, minced or pressed
  • 1/3 cup dry white wine
  • 1/2 cup heavy cream
  • 1/4 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon coarsely ground black pepper (or to taste)
  • 1 bunch chives, minced
  • 3 tablespoons fresh tarragon, finely chopped
  • Potatoes, fruit and vegetables for dipping

Instructions

  1. In a small saucepan over medium heat, add the white wine and garlic. Bring to a simmer and add the heavy cream.
  2. Stirring the cream mixture, add the fresh goat cheese. Turn the heat down to low and stir until cheese is fully melted. Do not use high heat as fresh goat cheese becomes grainy at that temperature.
  3. Add the salt and pepper to taste. Remove the goat cheese mixture from heat.
  4. Serve with steamed fingerling potatoes, bread, fruit, vegetables or cornichons.
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