Blue Fondue

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In anticipation of this Saturday's '3rd Annual 'How to: Fondue' grand tasting, Curdis is eager to share one of his latest fondue recipes that we're debuting at the big event! Enjoy, and see you Saturday!

Blue Fondue

½ pound Fromage d’Annen, grated
½ pound Reading, grated
½ pound Bayley Hazen, crumbled
4 teaspoons cornstarch
1 cup white wine
1 garlic clove, peeled
¾ teaspoon Dijon mustard
½ teaspoon cayenne pepper
½ teaspoon fresh ground black pepper

  1. In a large bowl, combine the cheeses and toss with cornstarch.
  2. Pour wine into a fondue pot (or heavy bottom saucepan), and bring to a low boil.  Rub the inside of the pot with the garlic clove and then toss it into the wine to cook for about one minute.
  3. Remove the garlic clove and reduce heat to medium-low.  Add the cheese in two stages, stirring in a figure eight pattern between each addition.  Continue to stir gently until the cheese is melted and smooth.

Serves 4