Wine & Cheese by TCC Recipes

Spanish Fondue
(serves 4 - 6)

1 clove garlic, halved
1 cup Spanish white wine – try the Laxas Albarino
2 cups (1 pound) grated Manchego cheese
2 cups (1 pound) grated Gruyere cheese
1 tablespoon corn starch
2 tablespoons sherry – try the Bodegas Barbadillo Pedro Ximenez Extra Rich sherry
2 teaspoons smoked Spanish paprika
Salt and fresh ground pepper

Rub inside of fondue pot with cut side of garlic. Place wine in fondue pot and heat until bubbling. Gradually stir in the prepared cheeses and heat gently, stirring, until completely melted. In a small bowl, blend together cornstarch and sherry. Stir into cheese mixture. Continue to cook, stirring, until smooth. Stir in paprika and season with salt and pepper. Serve with our French baguette, olives, and quince paste.

Try this with our Laxas Albarino or Monasterio de las Viñas Crianza.