Gouda Fondue

The French call it fondue. The Italians call it fonduta. The dish dates back to the 1700s in Italian cookery. Today it is usually served on toast or used as a sauce on vegetables.

INGREDIENTS

15-20 minutes

serves 12

2 tablespoons cornstarch

3 cups dry white wine

1/4 cup kirsch

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1 fresh garlic clove

2 pounds Gouda, aged at least three years, shredded

Salt and freshly ground black pepper, to taste

Hot pepper sauce, to taste

Bread, apples and/or pears, cut into chunks for dipping

Dissolve the cornstarch in the white wine and kirsch in a 2-quart saucepan. Place over medium heat and bring just to a boil, stirring occasionally to avoid sticking or scorching. Stir in the Dijon mustard, Worcestershire sauce, garlic, and shredded gouda.

Continue stirring until the cheese is completely melted. Once combined, season to taste with salt and pepper, and a small amount of hot sauce. Serve in fondue pot along with sweet apples, pears, or fresh bread cubes for dipping.

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