Serves: 6 to 8
1 garlic clove, peeled
1 Tbsp. chopped onion
2 cups dry white wine
3 Tbsp. kirsch or dry sherry (optional)
2 Tbsp. cornstarch
Salt, pepper, nutmeg
2 pounds shredded San Joaquin Gold
Bread cubes, raw vegetables & 1 tsp. dry mustard
shrimp, for dipping (cooked, shelled/deveined)
1. Rub garlic inside of fondue pot. Combine wine with cornstarch, stirring until cornstarch is dissolved. Heat wine but do NOT boil. In small amounts, add cheese to heated liquid, stirring until cheese melts completely.
2. Gently stir in mustard, onion and kirsch-consistency should be that of a smooth, thick sauce. Season to taste with salt, pepper and nutmeg. Pass fondue forks, using bread cubes, raw vegetables (broccoli, cauliflowerettes, thick pepper slices, baby carrots etc.) and shellfish, as dippers.