Fondue revisited with Bear's garlic Tomme cheese
Tomme cheese
10 min
15 min
4
Ingrédients
1 large round loaf of farmhouse bread
300 g Gabriel Coulet Ail des Ours tomme cheese
10 cl full cream
1 garlic clove
1 tsp. mustard
Pepper
30ml dry white wine
Les étapes
de la Recette
Preheat the oven to 180°C.
Cut off the top of the bread and carefully remove the crumb to form a hollow without piercing the crust.
Rub the inside of the bread with a halved garlic clove.
Grate the Ail des Ours tomme and melt over a low heat with the cream, mustard and a little pepper.
Add the white wine to make it creamier.
Pour the melted mixture into the bread and bake for 10 minutes to crisp.
Serve piping hot, accompanied by pieces of bread, crunchy vegetables or cold meats for dipping.
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