Manchego Cheese Fondue

By ngaldi

Ingredients

• 1 garlic clove, peeled and halved
• 2 c. Spanish dry white wine
• grated rind of 1 lemon or lime
• 1 lb. 9 oz. (700 g) Manchego cheese, grated
• 2 T. cornstarch
• salt and pepper
• Dippers: crusty bread, cut into bite-size pieces, chorizo (hot) or kielbasa (mild) sausage, ham, green apple chunks, olives

Details

Servings 1
Adapted from tastebook.com

Preparation

Step 1

Rub the inside of fondue pot with garlic and discard. Pour in white wine and add lemon rind. Transfer to stove and bring to gentle simmer over low heat. Toss cheese in cornstarch, then gradually stir cheese into heated liquid until cheese is melted and gently bubbling. Season with salt and pepper. Transfer fondue pot to lit tabletop burner. Spear dippers and enjoy!