How to make Goat Cheese Fondue with Chanterelle Mushrooms and Gueuze
For those who haven’t tried Humboldt Fog, it’s really worth an effort to find this cheese. This ripened goat cheese is layered with a vegetable ash, making it incredibly elegant and seductive. Using this cheese in this Goat Cheese Fondue creates a rich, slight twang backdrop for earthy chanterelle mushrooms and the barnyard | funk from a Gueuze style beer. Then using this melted cheese as a dip for bread, blanched and raw vegetables becomes a delicious beer fondue.
Serves: 4 as an entrée, 8 as a appetizer
1 each Sterno Cooking Fuel
Check out my other Beer Fondue recipes.