Honey-Blue Cheese Fondue
This elegant and creamy blue cheese fondue, with just a hint of honey and toasted walnuts, pairs well with pear and apple slices and chunks of hearty country-style bread.
1/2 cup heavy cream
1 teaspoon cornstarch
1 teaspoon fresh lemon juice
2 cups (about 8 ounces) blue or domestic Gorgonzola cheese, crumbled
3 tablespoon honey
2 tablespoon walnuts, chopped and toasted
For dipping: Fresh figs, dates, apricots and apples (or other fresh/dried fruits)
- In a small saucepan, heat cream and cornstarch over medium heat; add lemon juice. Cook and stir until mixture thickens.
- Add cheese, one spoonful at a time, stirring until cheese is melted before adding more. When all the cheese has been added, stir in honey.
- Transfer fondue to a ceramic or enamel fondue pot, sprinkle with toasted walnuts and keep warm over a fondue burner. Serve immediately.
Makes 10 servings.
Recommended wine pairings by John Ash, Culinary Director of Fetzer Vineyards: Gewürtztraminer, Riesling, Chenin Blanc, White Zinfandel
Recipe provided courtesy of the American Dairy Association.