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!
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
- In a large bowl, combine the cheeses and toss with cornstarch.
- 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.
- 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.