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Blue Cheese Fondue

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For lovers of the pungent taste of blue cheese, here's a creamy fondue that will leave you licking your fingers. If you don't have a fondue pot setup, you can also serve this camping-style, with a portable stove. Whip up your skewers and enjoy this fondue with one of our homemade croutons:

Italian-Style Herb Croutons

Garlic Croutons

Roasted Croutons in Butter

Prep Time 25 minutes

Serves: 8

Difficulty Level: Low

Blue Cheese Fondue

Ingredients for Blue Cheese Fondue:

Cambozola cheese - 3/4 lbs. (rind removed; cheese crumbled)

Pungent blue cheese - 3/4 lbs. (rind removed; cheese crumbled)

Cornstarch - 5 tsp.

Dry white wine - 1/4 cup

Fresh thyme - 2 tsp. (minced)

Heavy cream - 3/4 cup

Cayenne pepper - a pinch

Ground black pepper - 1/4 tsp.

Chives - 5 (snipped)

Assorted vegetables - 2-3 lbs (such as blanched green beans, broccolini, asparagus, peeled baby carrots and radishes)

Crusty bread - 1/2 loaf (cut into cubes)

Method of preparing the Blue Cheese Fondue:

Combine the cheeses and cornstarch in a bowl.
Add the wine and thyme to a heavy-bottomed saucepan and place on medium heat. Leave to simmer for 1 minute, then whisk in the cream, cayenne, and black pepper.
Reduce heat to medium-low when the mixture starts to bubble.
Transfer the cheese mixture (from step 1) to the saucepan and stir with a rubber spatula until the cheese has completely melted and is well-combined with the rest of the ingredients.
Fill a fondue pot with 1 inch of simmering water and place the ceramic insert over the pot. Pour in the fondue and add some chives as a final touch.
Serve alongside the dippers.

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