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Toma Fondue

Point Reyes Toma Fondue

Serves 4-6

 

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

Assorted dippers

 

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.

 

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