Goat cheese fondue with truffle tapenade

A delicious recipe by Kees Kromhout, a highly respected cheese specialist from the Netherlands.

Ingredients for 800 g (28 oz) of fondue

• 600 g mature Dutch goat cheese (grated)
• 1 Crottin Sevre et Belle (grated/sliced)
• 320 ml dry white wine such as Sauvignon Blanc
• 1 tbsp truffle tapenade (fresh)
• 1 tsp cornstarch

Serve with...

• Sweet apple wedges
• Ciabatta
• Other dippers like grilled or raw vegetables or cured ham

Preparation

1. Pour the wine into a fondue pot or other heat-resistant pan/caquelon and bring to a boil. Set aside a small amount of wine for later.
2. Switch to low heat and gradually add the grated cheese.
3. Stir constantly until it starts to thicken. Switch to high heat and bring to a boil.
4. Dissolve the cornstarch in the wine that was set aside and add to the creamy cheese mixture. Keep warm. Don't worry if the fondue becomes slightly grainy. 5. This is due to the texture of the goat cheese.
5. Stir the truffle tapenade through the cheese fondue to taste.

- Prefer to make 1000 g of cheese fondue? Use the following amounts of cheese and wine: 800 g of mature Dutch goat cheese, 2 packages of Crottin Sevre et Belle and 400 ml of Sauvignon Blanc.
- Or want to make 400 g of cheese fondue? No problem! Cut all ingredients in half.