Double Cheese and Walnut Fondue - BC Dairy

For BC dairy farmers

Health Professionals

School Milk

School or Educator

Equipment

large saucepan or fondue pot
stove
small bowl
fondue burner (optional)

Ingredients

1 1/2 cups (375 mL) dry Riesling wine
1 lb (500 g) extra old Cheddar cheese, shredded
8 oz (250 g) local blue cheese, crumbled
1 tbsp (15 mL) cornstarch
1 tbsp (15 mL) water
1/4 cup (50 mL) finely chopped and toasted walnuts
1 tsp (5 mL) chopped fresh thyme
Pinch of pepper
2 baguettes, cubed
2 pears, cored and cubed

Directions

In a large saucepan or fondue pot, bring wine to a simmer over medium heat. Add cheeses, stirring until melted and smooth. Take your time and add the cheeses gradually, melting slowly for a richer, smoother result.
In a small bowl, whisk together cornstarch and water. Add gradually, stirring into the cheese mixture. Add the walnuts, thyme, and pepper. Pour into fondue pot and bring to a gentle simmer over fondue burner. Serve with baguette and pear.

Double cheese and walnut fondue