Vermont-Cheddar Fondue


2 cups dry white wine
3 garlic cloves, minced
3 bay leaves
1 pound Vermont cheddar cheese (such as Grafton or Cabot), grated
5 tablespoons cornstarch
2-1/2 tablespoons water
Kosher or sea salt and white pepper


In a medium-size saucepan over high heat, bring wine, garlic, and bay leaves to a boil; then lower to a simmer.

Slowly whisk in cheese, a little bit at a time, letting each new handful fully incorporate before adding more. Simmer gently 3 minutes.

In a separate bowl, whisk together cornstarch and water; then whisk into cheese mixture.

Continue whisking until slightly thickened. Season to taste with salt and white pepper. Discard bay leaves.

Transfer to a fondue pot. Serve with chunks of crusty bread and fruit.


about 6 cups

Preparation Time

20 Minutes

Total Time

30 Minutes

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