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Point Reyes Blue Fondue

Point Reyes Blue Fondue

Serves 4-6

8 oz. Point Reyes Bay Blue, rind discarded, crumbled

8 oz. Point Reyes Original Blue, crumbled

2 tablespoons cornstarch

1 tablespoon canola oil

1 large shallot, minced

½ cup white wine (Chenin Blanc or Riesling, if you like a sweeter wine)

¼ teaspoon lemon juice

½ cup heavy cream

A pinch of freshly grated nutmeg

1 tablespoon fresh thyme, chopped

Freshly ground black pepper

Fondue dipper options: Crusty bread cubes Apple or pear slices or cubes Cooked potatoes Celery sticks Fresh or dried figs

Toss cheese and cornstarch together in a bowl and set aside. In a medium-sized pan, heat oil over medium-high heat. Add shallots and cook until softened. Add wine and lemon juice to the pan and bring to a boil. Reduce heat to low, add cream and stir to incorporate. Add cheese in 2-3 batches, stirring after each so that cheese melts completely. Add nutmeg, thyme and pepper.

Transfer to ramekins or fondue pot and serve hot with your choice of dippers.

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