European Stella® Cheese Fondue
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1 cup dry white wine, such as Sauvignon Blanca or Pinot Grigio
15 oz (3 containers) Stella® 3 cheese European Blends
1 tbsp cornstarch
1 tbsp kirsch or brandy (optional)
1/4 tsp salt 1/8 tsp | nutmeg
Assorted dippers: crusty bread cubes, blanched asparagus spears or broccoli florets, chunks of chicken or sausage, sliced apples or pears.
Bring wine to a simmer in a heavy medium saucepan. Toss together cheese and cornstarch in a medium bowl. Add 1/4 of cheese mixture to simmering wine, stirring constantly until melted. Continue adding cheese and stirring constantly until all cheese is melted and simmers gently. Stir in kirsch, if desired, and salt and nutmeg. Transfer mixture to a fondue pot set over a fondue burner or heating element. Serve assorted dippers with long forks for dipping. Stir warm fondue often to prevent scorching.