Coffee and cheese, that belongs together in the Swedish-Finnish Torne Valley and properly. The cheese is dipped into the coffee, a little sugar added and then spooned out. It sounds a bit unusual, but the tradition-conscious Tornetaler swears by the pleasure of coffee-dipped pieces of cheese.
Break the chocolate into pieces and let it melt. Fold in crème fraîche and perhaps syrup, bring to a boil, stirring throughout, until smooth. Add cognac if desired, pour into a fondue baking dish and offer cheese and fruit pieces for dipping.
Tip: Feel free to use better chocolate – the more delicious the result!
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