Camembert In Fondue

Our answer

Nigella's recipe for Cheese Fondue (from NIGELLA EXPRESS) uses a combination of Gruyère and camembert cheeses. It may sound unusual but many fondue recipes use a combination of Gruyère and semi-hard cheeses. We would suggest using a camembert that is not too ripe, as it will be easier to cut up.

Make sure the camembert is well-chilled as this will also make it easier to cut up. We would suggest cutting away the rind around the edges of the camembert as this is usually slightly thicker. The thinner top and bottom rinds can be left on, though if you prefer you could remove them.