Northern Cheese Fondue

Name: Northern Cheese Fondue
Prep time: 15 min
Total time: 15 min
Yield: 16 serving(s)
Ingredients: 1 tablespoon unsalted butter; 1 tablespoon minced green onion; 1 teaspoon minced shallot; 1 teaspoon minced garlic; 2 cups dry white wine; 8 ounces grated cabot 50% reduced-fat monterey jack pepper cheese; 8 ounces grated cabot 75% reduced-fat cheddar cheese; 1 pinch grated nutmeg; 2 teaspoons cornstarch; 2 teaspoons water; 1 teaspoon slivered fresh basil leaf

Submitted by Stephanie Z.

"I got this off of Cabot's website."

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Ready In:: 15mins
Ingredients:: 11
Serves:: 16

ingredients

1 tablespoon unsalted butter
1 tablespoon minced green onion
1 teaspoon minced shallot
1 teaspoon minced garlic
2 cups dry white wine
8 ounces grated cabot 50% reduced-fat monterey jack pepper cheese
8 ounces grated cabot 75% reduced-fat cheddar cheese
1 pinch grated nutmeg
2 teaspoons cornstarch
2 teaspoons water
1 teaspoon slivered fresh basil leaf

directions

In heat-proof fondue pot over medium heat, melt butter. Add green onion, shallot and garlic and cook, stirring, until vegetables are tender, about 5 minutes.
Add wine and bring to boil. Reduce heat to maintain gentle simmer and cook for 5 to 10 minutes longer.
Whisk in cheeses and nutmeg and return fondue to simmer, stirring constantly.
In small bowl, stir together cornstarch and water; whisk mixture into fondue.
Serve sprinkled with basil and surrounded with vegetables and crusty bread.