Where I originate from, in the deep deep (Neanderthal deep) central France, there is this classic dish of chips and melted Camembert (or Brie, or any similar cheese) called Fondue Creusois.
It is in the same spirit as deep fried Mars Bars. For the Epicurean. Recipe follows...
Fondue Creusois
The fondue creusois is really simple and some of the hardcore fondue fans will say it’s just melted camembert. In this recipe it uses a mature regional cows’ milk cheese but this can be replaced by a ripe unpasteurised camembert.
Serves 4
1 tsp Butter
¼ l of single cream
10 cl of water
1 Soup spoon of flour
250 g of creusois cows milk cheese
Take the rind off the cheese and slice into slivers. Bring the water to boiling point in a pan and melt the cheese in the water, stirring frequently. Add the cream. In a separate pan, mix together the butter and flour and incorporate into the cheese mixture with the help of a whisk. Continually stir until you obtain a smooth texture. Let it cook for 5 minutes then use a sieve to get rid of any lumps. Season and serve with chips.