The ingredients for our recipes are carefully selected in collaboration with experienced cooks to maximize the benefits of CBD for your body. Here it is cheese and butter. CBD is fat soluble which means it mixes perfectly with everything that is oily and greasy. The presence of the molecule in the fat will allow your body to metabolize CBD much faster and therefore feel the effects faster.
Ingredients | Servings: 4 People
| Gruyère AOP | 300g |
| Vacherin Fribourgeois AOP | 300g |
| Mushrooms of Paris | 200g |
| CBD Trim | 1.7g |
| Garlic | 1 clove |
| Fresh basilic | 1/2 bouquet |
| Butter | 1 tablespoon |
| Cornstarch | 4 teaspoons |
| White wine | 3 dl |
Step 1
Fry the sliced mushrooms in a pan with the butter until the juice evaporates. Add the basil and half of the CBD trim and cook on low for 2 minutes.
Step 2
Once the mushroom, basil and CBD trim is ready, set aside and keep warm. Rub bottom of pot with garlic clove cut in half, pour wine and remaining CBD trim and bring to boil.
Step 3
Mix the two cheeses with the cornstarch, pour all into the fondue pot and bring to a boil, stirring constantly until the cheese is melted.
Step 4
Pour the mushroom, basil and trim mixture of CBD into your fondue. Mix. Enjoy.
Chef’s Tips
Use OG Haze Trim. Its spicy and woody flavors are ideal for fondue. Replace 100g of Paris mushrooms with 100g of chanterelles if you wish to diversify the mushrooms present. Remember to cut them into slices.