Point Reyes Blue Cheese Fondue
For this cheese fondue recipe: add nutmeg, thyme, and pepper. Transfer to blue cheese fondue to ramekins or fondue pot and serve hot with your choice of dippers
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Cooking tools:
- Fondue pot
- Ramekin
- Microplane
- Pepper mill
- Kitchen scale
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
Ingredients
- 8 oz. Point Reyes Bay Blue, rind discarded, crumbled
- 8 oz. Point Reyes Original Blue, crumbled
- 2 tablespoons cornstarch
- 1 tablespoon canola oil
- 1 large shallot, minced
- ½ cup white wine (Chenin Blanc or Riesling, if you like a sweeter wine)
- ¼ teaspoon lemon juice
- ½ cup heavy cream
- A pinch of freshly grated nutmeg
- 1 tablespoon fresh thyme, chopped
- Freshly ground black pepper
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