Learn how to make fondue with the best cheese in the world – 04/15/2024 – Marcão’s Recipes

I’ve known the brothers Juliano and Bruno Mendes, from Blumenau, for around 15 years. At the time, they still had executive positions at the Eisenbahn brewery, which they had sold to a large corporation.

After that, the Mendes brothers embarked on cheese production. They created the Vermont cheese factory, in Pomerode, also in the Itajaí valley.

They turned out to be as good in cheeses as they were in beer.

On Friday (12), Vermont won the top prize at the 3rd Cheese World Cup in Brazil, in São Paulo, the national version of the French Mondial du Fromage. It was a nose-to-nose tie-breaker with the century-old Swiss Gruyère.

The champion cheese, Morro Azul, can then be considered the best in the world. Brasil-il-il!

It is a creamy cheese with a white mold rind, like Camembert. It’s much more delicate, however.

The blue hill is inspired by another Swiss cheese, Vacherin. The most striking feature of this style is the maturation inside a belt made from a very thin oak board.

To celebrate the achievement of my friends from Santa Catarina, I went looking for recipes using Vacherin cheese.

Only one recipe appeared on the screen. To my delight, an absurdly easy and quick recipe.

Simply baked cheese.

You need to wrap the cheese in aluminum foil as the bottom will melt and, if not contained, it will spread. Then pierce the cheese rind, add a little white wine – garlic is optional – and let it bake for ten minutes.

The result is a fondue, only tastier. Just like the cheese fondue, you can eat it with bread or –this was my choice– with boiled potatoes, crushed and fried in olive oil.

As each blue hill weighs 125 grams, the portion is individual. You multiply by as many people as you want. You can improvise with brie or camembert, but it will be a completely different food.

Last but not least: it’s a perfect recipe to be made in the air fryer.

ROASTED MORRO AZUL CHEESE

Performance: 1 serving

Difficulty: easy

Ingredients

4 sweet potatoes

1 tablespoon of olive oil

1 blue hill cheese

1 clove of garlic cut into two pieces

1 tablespoon of white wine

Salt and black pepper to taste

Way of doing

1. Boil a pan of water and cook the potatoes for 20 minutes (or until a fork is inserted without resistance).

2. Heat the oil on a griddle or frying pan over low heat. Cut the potatoes in half and toast the flat side, without the skin, until golden.

3. Heat the air fryer (or oven) to 200ºC.

4. Wrap the cheese in aluminum foil. Poke the lid several times with a fork. Add the garlic and pour over the wine. Bake for ten minutes.

5. While the cheese is baking, mash the potato with a metal spatula and turn it over to brown the other side. Season with salt and pepper,

6. Eat by dipping the potato in the melted cheese, as if it were a fondue.

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