Northern Cabot Cheese Fondue

Name: Northern Cabot Cheese Fondue
Prep time: 00:00:00
Cook time: 00:00:00
Ingredients: 1 tablespoon Cabot Unsalted Butter1 tablespoon minced green onion1 teaspoon minced shallot1 teaspoon minced garlic2 cups dry white wine8 ounces Cabot Pepper Jack; grated (about 2 cups)8 ounces Cabot Sharp Lite75 Cheddar; grated (about 2 cups)Pinch grated nutmeg2 teaspoons cornstarch2 teaspoons water1 teaspoon slivered fresh basil leaves

– Makes 16 servings –

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Ingredients

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 Lite75 Cheddar, grated (about 2 cups)
Pinch grated nutmeg
2 teaspoons cornstarch
2 teaspoons water
1 teaspoon slivered fresh basil leaves

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Directions

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.