Hudson Valley Fondue with Camembert & Blue Cheese

This fondue makes a nice starter for guests to nibble on when they arrive for Thanksgiving dinner…or you can have fondue night!

We made this for an event at the Rhinebeck Farmers’ Market celebrating Hudson Valley Wine & Cheese and it was a huge hit with our shoppers…we practically had to tell them to keep it moving. The best part was that it was made with ingredients entirely from the market except for the flour, which thanks to Wild Hive Farm is now available locally as well. We used Amazing Real Live Food Co. Chaseholm Camembert, Old Chatham Sheepherding Co. Ewe’s Blue and Clinton Vineyards Seyval Blanc. We served it with hunks of bread from Our Daily Bread and Tivoli Bread and Baking Co. along with apples and pears from Mead Orchards, Breezy Hill Orchard and Migliorelli Farm.

Ingredients:

• 24 oz Camembert
• 4 oz Bleu Cheese
• 4 Tbsp All Purpose Flour
• 2 cups White Wine
• 2 Baguettes - cut into cubes
• 2 Apples - cored and sliced
• 2 Pears - cored and sliced

Directions:

Place the flour in a large bowl. Cut the rind from the Camembert and discard. Then cut the cheese into large cubes and add toss with the flour to coat. Crumble the blue cheese into the flour and toss to coat. Pour the wine into a large saucepan and bring to a simmer over medium heat. Add the cheese a little at a time stirring until cheese is melted after each addition. Continue to stir until smooth. Transfer to a fondue pot set over a candle. Serve with the bread, apples and pears.