Wine & Cheese by TCC Recipes

Smoked Cheese Fondue
(serves 4 - 6)

1 small onion, halved
1 cup light ale – try Unibroue Brewery’s “La Fin du Monde”
3 cups (1 1/2 pound) shredded Taylor Farms smoked Gouda – rind removed
1 cup (1/2 pound) shredded Emmenthaler cheese
1 tablespoon cornstarch
3 tablespoons milk
1 teaspoon Stonewall Kitchen Champagne Shallot mustard

Rub inside of fondue pot with cut side of onion. Pour in ale and warm over medium heat until bubbly. Turn heat to low and gradually stir in cheeses. Continue to heat until cheese melts. In a small bowl, blend cornstarch with milk. Blend into cheese, add mustard, and continue to cook, stirring, 2 to 3 minutes or until mixture is thick and creamy. Serve with our Pretzel Fiscelle bread cubes.

This fondue pairs perfectly with our Dr. Loosen Riesling or the Domaine de la Janasse Cote du Rhone.