Makes 6 servings
Combining the rich flavors of carefully selected cheeses, The Creamery’s Fondue creates a comforting and unforgettable experience. Gather your family and friends and prepare to dip into a world of cheesy goodness with The Creamery’s Fondue. Made with our Monterey Jack and Gouda cheeses this recipe promises to be a Fall favorite.
● 2 tablespoons white wine vinegar
● 1/2 teaspoon chicken bouillon (or half-a-cube, if using packaged)
● 1/3 cup plus 2 teaspoons of water, divided
● 2 teaspoons cornstarch
● 1 1/2 cups The Creamery Monterey Jack cheese, shredded
● 1 1/2 cups The Creamery Gouda cheese, shredded
If using a fondue pot, preheat by lighting it or setting it on low heat.
In a small saucepan or small pot set over medium heat, combine white wine vinegar, chicken bouillon, and 1/3 cup of water. Whisk together until the bouillon is fully dissolved. Heat up the mixture.
In a small bowl, combine cornstarch and 2 teaspoons of water. Mix until thoroughly combined. This cornstarch slurry will help thicken the fondue.
Add the cornstarch mixture to the pot of white wine vinegar and broth and bring to a boil. After coming to a boil, return the pot to low heat and let cool for a few minutes.
Add in the cheese by the handful and whisk into the mixture. Wait to add more cheese until fully incorporated.
When you're ready to serve, transfer to the fondue pot, or serve directly in the pot you prepared it in.
Serve with cubed bread or other favorite fondue pairings and enjoy with a crowd!