Sartori Cheese Fondue
1/2 pound Sartori BellaVitano, shredded
1/2 pound Sartori Asiago with Rosemary, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine
1/4 cup heavy cream
1 tablespoon lemon juice
In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard. Add wine and lemon juice and bring to a gentle simmer over medium heat. Gradually stir the cheese into the simmering liquid. Adding the cheese slowly results in a smooth fondue. Add cream gradually when the cheese is completely melted. Keep warm, adding more wine or cream if the fondue thickens too much. Serve with bread cubes, or spoon into crisp potato skins.
© 2020 Patty Mastracco Food, Inc.