Enjoy the scrumptious taste of fondue - a gooey, melted cheese dish made from combining Utah Cheeses (Rockhill Creamery, Heber Valley Cheese, Beehive Cheese) with a dry white wine OR chicken-broth and lemon juice (for the kids).
Combine with Utah breads, seasonal vegetables or snacks for the ultimate local experience.
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Utah's Own Fondue
- 1 lb Rockhill Wasatch Mountain, coarsely shredded
- 1/2 lb Heber Valley Cheese, Swiss Girl, coarsely shredded
- 1 1/2 Tbsp cornstarch
- 1 clove garlic
- 1 cup dry white wine
- 1 Tbsp Kirsch
- Salt and freshly ground white pepper
- Crusty bread cubes, hard salami, and small dill pickles, for serving
In a bowl, toss cheeses with cornstarch.
Rub inside of a cheese fondue pot or medium, enameled cast-iron casserole with garlic, then add wine and bring to a simmer. Add cheese mixture all at once. Using a wooden spoon, stir over medium-low heat just until cheese is melted and smooth, about 5 minutes. Stir in Kirsch and season with salt and pepper. Serve with bread, salami and pickles.