Cabot Sharp Cheddar Fondue
Makes 12 appetizer servings
1 cup dry white wine
2 cloves garlic, minced
2 bay leaves
8 ounces Cabot Sharp Cheddar or other Vermont Cheddar cheese, grated
2 teaspoons cornstarch
2 teaspoons cold water
pinch nutmeg
In an enameled or stainless saucepan, bring wine, garlic and bay leaves to a simmer.
Slowly whisk in cheddar and bring back to a simmer.
In a small bowl, stir together cornstarch and water; whisk into cheese
mixture and continue whisking until simmering and slightly thickened. Add nutmeg.
Transfer to fondue pot. Serve with large cubes of French or Italian bread, slices of fresh apple or pear, or fresh vegetables.
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