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Northern Cabot Cheese Fondue
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Nutrition Analysis
| Calories | 118 |
| Total Fat | 7g |
| Saturated Fat | 5g |
| Cholesterol | 24mg |
| Sodium | 182mg |
| Carbohydrates | 1g |
| Dietary Fiber | <1g |
| Protein | 8g |
| Calcium | 203mg |
1 tablespoon Cabot Unsalted Butter
1 tablespoon minced green onion
1 teaspoon minced shallot
1 teaspoon minced garlic
2 cups dry white wine
8 ounces Cabot Pepper Jack, grated (about 2 cups)
8 ounces Cabot Sharp Extra Light Cheddar, grated (about 2 cups)
Pinch grated nutmeg
2 teaspoons cornstarch
2 teaspoons water
1 teaspoon slivered fresh basil leaves
1. In heat-proof fondue pot over medium heat, melt butter. Add green onion, shallot and garlic and cook, stirring, until vegetables are tender, about 5 minutes.
2. Add wine and bring to boil. Reduce heat to maintain gentle simmer and cook for 5 to 10 minutes longer.
3. Whisk in cheeses and nutmeg and return fondue to simmer, stirring constantly. In small bowl, stir together cornstarch and water; whisk mixture into fondue. Serve sprinkled with basil and surrounded with vegetables.
