Vermont Cheddar Fondue

By sandiB2010

Ingredients

• ■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

Preparation

Step 1

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.