Maytag Blue Cheese Fondue
- 2 oz. Maytag Blue, crumbled
- 5 oz. Sneek (1000-day Aged Gouda)
- 5 oz. Aged Gouda
- 6 oz. Edam
- 2 T. cornstarch
- 1 C. dry white wine
- 1 garlic clove, minced
- 1 T. lemon juice
- 1 T. brandy
- 1 t. Dijon mustard
- 1/8 t. nutmeg
Grate all of the cheeses. In a medium bowl, combine cheeses with the cornstarch, toss to coat.
(True Blue Fans – Increase Blue crumbles to 4 oz.)
In a large heavy saucepan, bring wine, garlic and lemon juice to a simmer over medium-low heat. Gradually add cheese mixture into the saucepan, stirring well between each addition. Once smooth, stir in brandy, mustard, and nutmeg. Carefully pour into a fondue pot.
Arrange assorted bite-sized foods on a platter for dipping, e.g., lightly steamed vegetables, cubed sourdough bread, boiled quartered potatoes or cooked sliced hot sausage.
Serve with fondue forks or wooden skewers.