A quick and easy treat that is sure to please. This recipe features Camembert, garlic, and an onion jam (or similar) to create a ready-made cheese fondue.
This dish can be enjoyed with toasted baguettes, Grissols/Melba toast, bread sticks, and/or crackers. Guests can either scoop the cheese directly, or use a spoon for a more cultured experience!
A recipe that combines potatoes, bacon, white wine and cheese to create a ready-to-serve meal or as a side. This dish is said to have its origin from the French Alps, and is traditionally prepared with Reblochon cheese.
Since I have difficulty finding Reblochon cheese in local stores, I opted to use Brie or Camembert instead. Make sure to remove the rind prior to slicing. It also helps if you freeze the cheese for thirty minutes or so to make rind removal easier.
