Cheese Fondue from Stilton, Cream Cheese & Belegen (Aged) Gouda

Name: Cheese Fondue from Stilton, Cream Cheese & Belegen (Aged) Gouda
Yield: Serves 4
Ingredients: salt and freshly ground black pepper; ¾ cup (200 ml) dry white wine (reserve a few spoonfuls); 7 oz (200 g) cream cheese (I use Philadelphia); 1 tbsp cornstarch; salt and freshly ground black pepper; 3½ oz (100 g) Stilton, crumbled; 7 oz (200 g) aged Gouda, grated

Preparation info

Serves
4

Difficulty
Easy

Appears in

Home Made Winter

By Yvette van Boven

Published 2012

About

All these fondues are for 6 people as a snack or apéritif, for 4 people as starter, or for 2 people as a main course.

Ingredients

¾ cup (200 ml) dry white wine (reserve a few spoonfuls)
7

Snack
Main course
Starter
Winter
Gluten-free
Vegetarian

Method

In a heavy skillet, heat the wine almost to a boil. Lower the heat, add the cheeses, and let them melt, stirring constantly. The mixture shouldn’t boil. Mix the reserved wine with the cornstarch and stir it into the cheese. Stir well.

Season the fondue with salt and pepper.

Eat with endive leaves and pear and some crusty bread if you wish.