Making fondue from a mixture of blue cheeses is hardly traditional—in Switzerland, this decadent dish is usually made with Gruyère, Emmentaler and other semifirm, slightly nutty-tasting cheeses—but it’s still delicious. Using a rubber spatula rather than a whisk when mixing in the cheeses will help you avoid turning the mixture a bluish-gray color.
Blue Cheese Fondue
Olive oil for brushing
Cayenne pepper for sprinkling (optional)
1/2 lb. (250 g) Cambozola cheese, rind removed, cheese crumbled
1/2 lb. (250 g) pungent blue cheese, rind removed, cheese crumbled
2 Tbs. cornstarch
1/2 cup (4 fl. oz./125 ml) white wine
1 tsp. minced fresh thyme
1/2 cup (4 fl. oz./125 ml) heavy cream
Kosher salt and freshly ground black pepper
5 fresh chives, snipped
3 apples, cored and thinly sliced into wedges
Preheat an oven to 375°F (190°C).
Cut the baguette on the diagonal into slices 1/2 inch (12 mm) thick. Arrange the slices in a single layer on a baking sheet. Brush the top of each slice with olive oil and sprinkle very lightly with cayenne. Toast the slices until golden and crisp, 8 to 10 minutes. Remove from the oven and let cool.
While the crostini are cooling, make the fondue: In a bowl, toss together both cheeses and the cornstarch. Set aside.
In a saucepan over medium heat, combine the wine and thyme. When the wine comes to a simmer, whisk in the cream. Lower the heat to medium-low and add a third of the cheese mixture. Cook, stirring frequently with a rubber spatula, until the cheese is melted. Repeat twice more to add the remaining cheese mixture, stirring after each addition until all of the cheese is melted. Season with salt and pepper.
Transfer the mixture to a fondue pot and keep warm according to the manufacturer’s instructions. Garnish with the snipped chives. Serve with the crostini and apple slices alongside for dipping into the cheese with individual fondue forks. Serves 4.
Williams-Sonoma Test Kitchen