Chef Jocelyn Harron,
The Melting Pot
Fondue goes gourmet with Bothwell’s truffle cheese as a base. A fresh baguette or sliced veggies contrasts with this recipe’s natural saltiness.
1/4 cup dry white wine
1/2 clove of garlic, finely chopped
5 tsp cornstarch
2 cups shredded Bothwell truffle cheese
1 French baguette, cut into cubes
1. In a medium pot, whisk together the garlic and cornstarch. Bring to a simmer.
2. Add cheese and stir frequently on medium heat until melted.
3. Transfer to a fondue pot over a burner on low heat.
Yield 2 servings