Point Reyes Toma Fondue
1 pound Point Reyes Toma, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine or hoppy beer
1 tablespoon lemon juice
1/2 teaspoon dry mustard
In a small bowl, toss Toma with cornstarch and set aside. Rub the inside of fondue pot with garlic. Discard garlic.
Over medium heat, add wine and lemon juice. Bring to a gentle simmer. Gradually stir the cheese into the pot, melting each addition completely. Once smooth, stir in mustard.
Serve with your favorite dippers. Some of ours are: fresh bread, apples, pears, cooked potatoes, steak bites.