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
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MELT butter in heat-proof fondue pot over medium heat. Add green onion, shallot and garlic and cook, stirring, until vegetables are tender, about 5 minutes.
ADD wine and bring to boil. Reduce heat to maintain gentle simmer and cook for 5 to 10 minutes longer.
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.