Vermont Cheddar Fondue

Dips and Spreads Recipes | Sauces Recipes

Preparation Time: 20 minutes

Start to Finish Time: 30 minutes

Yield: about 6 cups

• 2 cups dry white wine
• 3 garlic cloves, minced
• 3 bay leaves
• 1 pound Vermont cheddar cheese (such as Grafton or Cabot), grated
• 5 tablespoons cornstarch
• 2-1/2 tablespoons water
• Kosher or sea salt and white pepper

In a medium saucepan over high heat, bring wine, garlic, and bay leaves to a boil; then lower to simmer. Slowly whisk in cheese, and continue simmering 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 the bay leaves.

Transfer cheese mixture to a fondue pot. Serve with chunks of crusty bread and fruit.

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