Point Reyes Blue Fondue
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.