"The benefit of making fondue in this effortless way is that it takes very little work; zero shredding of fondue cheeses required, no stirring at the stove involved, and neither do you need heaps of extra ingredients."
"If possible, use a soft cheese knife that has holes in the blades, which prevents creamy options, like camembert, chevre, and brie, from becoming crushed as you slice through the outer rind."
"Broiling your camembert in a thinner portion is also faster than baking it whole in the oven while it's inside its wooden packaging, which can take up to 20 minutes."
"The edible rind of your cheese will act as scaffolding, fencing in the melty middle and preventing it from oozing across the tray, which is why you should carefully select options that have a white bloomy exterior with some structural integrity."
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