Recipe for fondue with Tomme des Pyrénées

Ingredients (for 4 people):  

• 1 tablespoon of butter 
• -2 shallots, finely chopped  
• -1 pressed garlic clove  
• 1/2 tablespoon thyme leaves, finely chopped  
• 20 g dried morels, soaked, rinsed well, drained  
• 800 g of Tomme des Pyrénées
• 2 tablespoons cornstarch  
• 4 dl of white wine 
• 1 teaspoon of lemon juice
• 1 to 2 tablespoons of Cognac  
• a little pepper from the mill  
• 600g of white bread with a good crust, cut into cubes of about 2,5cm 

Preparation of the recipe :

• Melt the butter in a fondue pot and sweat the shallots, garlic and thyme.  
• Add the morels, chopping the larger ones, leaving the smaller ones whole and steaming.  
• Remove the fondue pot from the heat and let it cool.  
• Add the fondue mix. Mix the cornstarch with the wine and lemon juice, add to the cheese and bring to a boil, stirring constantly.  
• Reduce heat, simmer, stirring constantly until cheese melts, add Cognac and season.  
• To serve, place the stove on the table and let the fondue simmer in its pot over low heat.  
• Each guest will dip cubes of bread into the mixture.  
• To prevent the cheese from sticking and becoming bitter, stir the mixture well with the bread cubes, scraping the bottom as well.

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