Goat Cheese Fondue with Sausage

Description

Preparation: 15 min.
Cooking time: 10 min.
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Ingredients

At a glance
Cheeses
Chèvre Aux Epices
Goat Cheeses
Fondue
Serves
4
- 1 fresh white chèvre (Ile de France Goat Cheese)
- 1 fresh ash-dusted chèvre cheese
- 1 small container of heavy cream
- 4.23 cup red wine (Saumur-Champigny)
- 8 potatoes
- 1 very dry sausage
- bread
- thyme, honey, salt, pepper
- dried fillet of duck breast

Methods/steps

Preparation:
Boil the potatoes.
Put the cheeses, heavy cream, wine, salt and pepper into a lightly buttered fondue pot.
Heat and mix well until the sauce is smooth but not too liquid.
Cut the bread into pieces.
Dunk the bread in the cheese sauce, then into the honey and thyme. Serve with the sausage, duck and boiled potatoes.

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