The combination of dipping apples into this Vermont cheddar fondue offers a unique New England spin on traditional fondue, and if you haven’t saved your original fondue pot from your bridal shower or wedding, you just might be tempted to pick up a new one!
Photo/Art by Aimee Seavey
1-1/2 cups dry white wine
3 garlic cloves, minced
3 bay leaves
1 pound sharp Vermont cheddar cheese (such as Grafton or Cabot), grated
5 tablespoons cornstarch
2-1/2 tablespoons water
Kosher or sea salt
Freshly ground white pepper
In a medium-size saucepan over high heat, bring wine, garlic, and bay leaves to a boil; then lower to a simmer.
Slowly whisk in cheese, a little bit at a time, letting each new handful fully incorporate before adding more. Simmer gently 3 minutes.
In a separate bowl, whisk together cornstarch and water; then whisk into cheese mixture.
Continue whisking until slightly thickened. Season to taste with salt and white pepper. Discard bay leaves.
Transfer to a fondue pot. Serve with chunks of crusty bread and fruit.
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