Witch cheeses go in a fondue? Following the success of our Tartiflette recipe and Baked Camembert series, here’s another delicious very cheesy recipe for y-ooooh! SERVES 4 COOKING TIME 30 minutes DIFFICULTY tricky* …
Cheese Fondue Recipe
Tag: incredible
Brillat Savarin
Origin: Ile-de-France region of la belle France We Paid: £2.90/100g from a gorgeous little cheese shop called La Cave à Fromage in Hove. Click here to visit. What is it? A cheese that’s soft and ridiculously creamy, and hits the bulls-eye flavour wise, (maybe a little too hard). Une petite french histoire: Allow us to introduce Brillat Savarin…the man, the myth, the legend, gastronome extraordinaire, short on hair (there’s not a lot there), cheese-munching, woman loving (probably) JEAN-ANTHELME BRILLAT SAVARIN. Often touted as the first foodie, Savarin achieved what us mere mortals can only dream…
Homemade Burrata
Success consists of going from failure to failure without loss of enthusiasm Winston Churchill Turns out, cows don’t just poop out cheese. We recently acquired a rather fantasmical piece of equipment which seemed like it would open up a world of possibilities and launch Incredibrie Cheesy in a thrilling new direction. Hopefully not the same direction as One Direction (RIP). We’ll give you a clue, it’s more exciting than a cheese grater, even more exciting than a cheese slice, EVEN more exciting than a personalised cheese knife… Yes, you guessed it,…
Mont D’Or
Origin: Franche-Comte region of la gaie France We Paid: Rien, but it cost out lovely friend Livi £10 (per rond) Quick Description: A stinky, smelly stunner, great for dipping bread in General Info: This one came from Borough Market in London. A lovely fromagier there once told us that the Mont d’Or season is fleeting. Production begins in August and runs through to April, but the majority are made mid-winter with raw milk (unpasteurised) when the cow’s milk is ideal for soft and squishy cheeses. We got ours on April 1st…