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Adams Reserve Cheddar Fondue

A new spin on the traditional favorite

  • ¾ C Dry White Wine
    1 T Butter
    ¾ t Kosher Salt
    ¼ t  Hot Sauce
    1 t Dijon Mustard
    1 C Adams Reserve Cheddar,
    crumbled or grated
    4 t Cornstarch
    1 T Dry White Wine

Prep Time: 10 minutes
Serves: 4-6
Best Served: Warm

When dissolving cornstarch and wine mixture into melted cheddar, pour slowly and whisk gently but constantly to produce and sublimely smooth fondue your guests will gush over.

Adams Reserve Cheddar Fondue can be served as a traditional fondue with assorted accompaniments such as cubed bread or fruit. For a more ornate presentation, use a vegetable peeler to create elegant curls of cheese and top fondue.

In a saucepan over medium-high heat, melt the butter. Add the wine, salt, hot sauce and mustard and bring to a simmer. Add the cheddar and whisk until smooth and bubbly. In a small bowl, mix the cornstarch and the tablespoon of wine. Whisk mixture into fondue and bring back to a simmer. Serve warm.

Pairing Tip: Pair a dry white wine with good acidity such as Chablis or Aligoté with fondue. Avoid highly aromatic wines such as Riesling or Sauvignon Blanc.