Northern Cheese Fondue
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
16
ingredients
- 14.79 ml unsalted butter
- 14.79 ml minced green onion
- 4.92 ml minced shallot
- 4.92 ml minced garlic
- 473.18 ml dry white wine
- 226.79 g grated cabot 50% reduced-fat monterey jack pepper cheese
- 226.79 g grated cabot 75% reduced-fat cheddar cheese
- 0.25 ml grated nutmeg
- 9.85 ml cornstarch
- 9.85 ml water
- 4.92 ml slivered fresh basil leaf
directions
- In heat-proof fondue pot over medium heat, melt butter. Add green onion, shallot and garlic and cook, stirring, until vegetables are tender, about 5 minutes.
- Add wine and bring to boil. Reduce heat to maintain gentle simmer and cook for 5 to 10 minutes longer.
- Whisk in cheeses and nutmeg and return fondue to simmer, stirring constantly.
- In small bowl, stir together cornstarch and water; whisk mixture into fondue.
- Serve sprinkled with basil and surrounded with vegetables and crusty bread.
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RECIPE SUBMITTED BY
Stephanie Z.
Blacksburg, Virginia