Cabot Sharp Cheddar Fondue Recipe
Whether you’re looking to have a romantic fondue date night or host a fondue party with family and friends, our Cabot Vermont Sharp Cheddar Cheese Fondue recipe is a must. Simple to make and a feast for the taste buds, this fondue recipe makes twelve appetizer servings and provides excellent results with minimal preparation. Keep this recipe on hand because, once you’ve tried it, we think you’ll want to make it over and over again. And please feel free to share this recipe on Facebook, Pinterest, Instagram and Twitter.
Be sure to make our Cabot Sharp Cheddar Cheese Fondue for your next fondue night. With just a few ingredients, most of which you likely have on hand, this fondue recipe promises easy preparation while delivering fabulous flavor. A dry white wine is one of the few essential ingredients in fondue. Wine is important for providing great flavor, but its tartaric acid is also key in ensuring a stable fondue forms (i.e. it will avoid the cheese clumping together and becoming an unappetizing, stringy mess). You’ll also need garlic cloves, bay leaves, Cabot Vermont Sharp Cheddar Shredded Cheese, cornstarch, cold water, and nutmeg. This fondue recipe is wonderful served with large cubes of French or Italian bread and is also divine with a variety of fresh produce – think apple and pear slices, and carrot and zucchini sticks. Delicious!
As a cooperative of New York and New England farm families, Cabot continuously strives to produce the best dairy products around. We hope you enjoyed our cheddar cheese fondue and would greatly appreciate if you would rate and review it after trying it out!
- ½ cup vegetable stock and ½ cup dry white wine
- 2 bay leaves
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- Pinch grated nutmeg
PREPARE in enameled or stainless steel saucepan, bring stock, wine, garlic and bay leaves to simmer. Slowly whisk in cheddar and bring back to simmer.
- STIR together in a small bowl cornstarch and water.
- WHISK the cornstarch mixture into the fondue and continue whisking until simmering and slightly thickened. Add nutmeg and remove bay leaves.
- TRANSFER to fondue pot. Serve with large cubes of French or Italian bread, slices of fresh apple or pear, or fresh vegetables.
- Serving Size
- 1/12 of recipe
- per serving
- 6 grams
- Saturated Fat
- 4 grams
- 20 milligrams
- 118 milligrams
- 1 grams
- 1 grams
- 5 grams
- 140 milligrams
You might also enjoy this fancy fondue recipe with SIX different cheeses!