Owned by our farm families in New York & New England — Since 1919
Fabulous! Holiday favorite in our home. on 10/18/2010
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
1. In enameled or stainless steel saucepan, bring wine, garlic and bay leaves to simmer.
Slowly whisk in cheddar and bring back to simmer.
2. In small bowl, stir together cornstarch and water; whisk into cheese mixture and continue whisking until simmering and slightly thickened. Add nutmeg.
3. Transfer to fondue pot. Serve with large cubes of French or Italian bread, slices of fresh apple or pear, or fresh vegetables.
Recipe courtesy of Chef Jeffrey Weiss.