When you’re looking for a twist on the classic, this fondue is as twisty as they come! It has a velvety smooth cheese from Switzerland, and a grassy Alpine-style cheese from Vermont which balance out the crumbles of funky, peppery blue. Although fondue doesn’t require much tending once it’s at the table, it will need the occasional figure eight stir. If you notice the fat starts to separate from the cheese, turn down the heat a bit and give a few confident stirs and it will come back together!

Ingredients

• ½ lb Kaltbach Le Crémeux , shredded

• ½ lb Reading, shredded

• ½ lb Bayley Hazen, crumbled

• 4 tsp cornstarch

• 1 cup white wine

• 1 garlic clove, peeled

• ¾ tsp Dijon mustard

• ½ tsp cayenne pepper

• ½ tsp fresh ground black pepper

Directions

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

2. Rub the inside of the fondue pot with the garlic clove. Toss it in, and pour wine and lemon juice over. Allow to simmer over medium heat for about one minute.

3. Remove the garlic clove and reduce heat to medium-low. Begin adding the cheeses in four stages, stirring between each addition and allowing each addition to melt.

4. Add the Dijon, cayenne and black pepper and continue to stir gently until well combined.

Serves 4