1 Cup Cedar Creek Pinot Grigio
1 Tablespoon Lemon Juice
10 oz. Marieke’s Gouda, shredded
10 oz. Marieke’s Mustard Seed Gouda, shredded
1 Tablespoon Corn Starch
Pepper, to taste Add wine and lemon juice to pot and bring just to a simmer over moderate heat.
Mix together cornstarch and cheese in a bowl.
Gradually add cheese to pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up, until cheese is just melted and creamy (do not let boil). Let each addition completely melt before adding more cheese. Add pepper to taste. Bring fondue to a simmer and cook, stirring, until thickened, 5 to 8 minutes.
Serve with cubes of French bread, cubes of smoked ham or vegetables like mushrooms or asparagus.
Serves 3-4 as dinner, 8-10 for an appetizer.