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  Recipes
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Tillamook Vintage White Cheese Fondue
Description: Chef Alec Zablinsky of McCormick's Fish House developed this simple but luscious recipe that had people who don't like fondue making return trips to dip.
Instructions: Preheat oven to 180 F. Place bread in oven for 3 to 5 minutes to dry out slightly. Remove and set aside. In a large saucepan, simmer champagne until it reduces to 1/2 cup. Add cream and return to simmer. Toss grated cheese and cornstarch together and fold into champagne and cream mixture. Add white pepper. Serve in fondue pot surrounded by bread crumbs. Serves 6.
Ingredients:
1 loaf artisanal dark bread (including whole wheat, pumpernickel or seedless rye, cut into one inch cubes. 1 cup sweet champagne 4 cup heavy cream 3 cup Tillamook® Vintage White Extra Sharp Cheddar Cheese, shredded 1/2 tbsp. cornstarch 1/2 tbsp. white pepper |
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