WEEKLY SPECIALS 11/15/2015
Courtesy of www.cabotcheese.com
1 cup dry white wine
2 cloves garlic, minced
2 bay leaves
8 ounces Cabot Sharp Cheddar, grated (about 2 cups)
1 tablespoon cornstarch
1 tablespoon cold water
Pinch grated nutmeg
- In enameled or stainless steel saucepan, bring wine, garlic and bay leaves to simmer. Slowly whisk in cheddar and bring back to simmer.
- In small bowl, stir together cornstarch and water; whisk into cheese mixture and continue whisking until simmering and slightly thickened. Add nutmeg.
- Transfer to fondue pot. Serve with large cubes of French or Italian bread, slices of fresh apple or pear, or fresh vegetables.