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Stilton Cheese Fondue
This recipe is from
Artisinal Premium Cheese
purveyors of hand crafted cheeses.
Visit Artisinalcheese.com.
Features include a cheese of the month club, fine cheeses, and
loads of information too.
Notes: Stilton truly is the "King" of blue cheese with its
distinctive slightly musty flavor. We love it on the cheese board,
creamed into dips and added to sauces. This is an easy recipe with
just a few ingredients that combine with but don't overpower the Stilton
cheese. |
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Serves: 6 |
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N G R E D I E N T S |
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12 oz.
Stilton, crumbled
2 tablespoons + 2 teaspoons cornstarch
1 clove garlic
1 cup Sauternes
2 teaspoons crème fraiche
salt and pepper to taste |
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I N S T R U C T I O N S |
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Vigorously rub the clove of garlic over the entire
inside surface of a Fondue Pot or a 2-quart saucepan, and then discard
the garlic.
Add sauternes and bring to a boil over medium heat. While the sauternes
heat, toss stilton with cornstarch to combine. Once the liquid has come
to a boil slowly add the Stilton and cornstarch whisking continuously.
Make sure each addition is completely melted and incorporated before the
next addition.
Once all of the Stilton has been added cook over medium heat for 1
minute. Whisk in crème fraiche and season with salt and pepper. Remove
from heat and serve immediately.
SERVING SUGGESTIONS:
Serve Stilton Fondue with cubed bread. Walnut bread is best, but any
crusty bread will work well. Stilton Fondue may also be served with
boiled fingerling potatoes, beef tips, pickled vegetables, or air-dried
beef. |
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