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Fondue Normande

March 29, 2010
Fondue Normande

Scooping out some Camembert from the Fondue Normande

This is a delicious fairly straight forward dish to create. I like the fact that it can turn a bland, mass produced supermarket Camembert into something quite special – of course, it will taste even better with a quality cheese like Camembert de Normandie or Camembert le Châtelain. The photo above shows the dish created with a home made Camembert.


  • 1 Camembert cheese
  • 1 Garlic Clove
  • 2 Teaspoons of fresh thyme
  • 2 Teaspoons fresh parsley
  • 1 Cup red wine
  • 1 Teaspoon freshly ground pepper


Break the garlic into segments and blanch in boiling water for 5 minutes.

Make a few small slits in the Camembert and insert the pieces of blanched garlic into them. Pour half the red wine over the surface of the cheese; press very lightly to let it penetrate the surface. Sprinkle cheese with thyme and parsley then pour remaining red wine over the top and add pepper.

Place cheese, still in its wooden container or ramekin, on a baking dish and bake in oven for 10 minutes at 200ºC.


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