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Blue Cheese Fondue

Source of Recipe


Williams-Sonoma Kitchen



List of Ingredients



• ¾ pound Cambozola cheese, rind removed, cheese crumbled
  
• ¾ pound pungent blue cheese, rind removed, cheese crumbled
  
• 5 tsp cornstarch
  
• ¼ cup dry white wine
  
• 2 tsp minced fresh thyme
  
• ¾ cup heavy cream
  
• Pinch of cayenne pepper
  
• ¼ tsp cracked black pepper
  
• 5 fresh chives, snipped
  
• .
  
• 2 to 3 pounds assorted vegetables, such as blanched green beans, broccolini and asparagus, peeled baby carrots and radishes
  
• ½ loaf crusty bread, cut into cubes
  






Instructions



1. In a bowl, combine the cheeses and cornstarch. Set aside.
   
   
2. In a heavy-bottomed saucepan over medium heat, combine the wine and thyme and simmer for 1 minute. Whisk in the cream, cayenne and black pepper. When the cream mixture begins to bubble, reduce the heat to medium-low. Add the cheese mixture, 1/3 cup at a time, stirring with a rubber spatula until the cheese is completely melted before adding more.
   
   
3. Fill a fondue pot with 1 inch of simmering water and place the ceramic insert over the pot. Transfer the cheese fondue to the insert and stir in the chives. Serve warm with assorted vegetables and bread.
   
   Serves 6 to 8