West Coast Alpine Fondue
INGREDIENTs
1 garlic clove crushed
2/3 pound Cascadia Creamery Sawtooth Cheese (or similar soft cheese like Taleggio) cut in chunks
1/3 pound Point Reyes Toma Cheese (or medium soft cows milk cheese) grated
1/2 cup white wine
1 tablespoon corn starch
1 teaspoon lemon juice
1 tablespoon kirsch (cherry brandy)
Ground nutmeg and black pepper to taste
Loaf of bread
Various slices of fruits and vegetables (pictured here are apples, pears, radishes and carrots)
METHOD
Crush garlic and rub on the inside of the pot. Set aside
Slice bread and all vegetables and fruits into bite sized pieces
Set pot to a low temp, maximum 3. Slowly added grated cheese and wine stirring constantly.
Add cornstarch, garlic clove, lemon juice
Add nutmeg and black pepper to taste
Add kirsch and continue to stir for 10 minutes
If too watery add extra corn starch, if too thick add a small amount of water or additional wine
Turn pot off if it starts to stick, restart if cheese hardens or becomes cold
This amount can serve about 2 people as a full meal or snack for 4. Double recipe according to group size
Tips:
Tips -If using an electric pot use the lowest settings. In a regular pot use the melt temp over a stove top, close to the lowest temperature.
Traditional Swiss cheese such as Gruyère and Emmentaler can but used but this version has a US flair