Blue Cheese Fondue
Be sure to use a rubber spatula when stirring in the cheese mixture. A whisk will break up the cheese, causing the fondue to turn blue.
 
¾ lb. Kenny’s Farmhouse Bleu Gouda cheese, crumbled
¾ lb. Kenny’s Farmhouse Barren County Bleu cheese, crumbled
5 tsp. cornstarch
¼ cup dry white wine
2 tsp. minced fresh thyme
¾ cup heavy cream
Pinch of cayenne pepper
¼ tsp. cracked black pepper
5 fresh chives, snipped
2-3 lb. assorted vegetables, such as blanched green beans and asparagus, peeled baby carrots and radishes
½ loaf crusty bread, cut into cubes
 
 
In bowl, combine cheeses and cornstarch; set aside. In heavy-bottomed saucepan over medium heat, combine wine and thyme; simmer 1 minute. Whisk in cream, cayenne and black pepper. When cream mixture begins to bubble, reduce heat to medium-low; add cheese mixture 1/3 cup at a time, stirring with rubber spatula until completely melted before adding more.
 
Fill fondue pot with 1” simmering water; place ceramic insert over pot. Transfer cheese fondue to insert; stir in chives. Server warm with assorted vegetables and bread. Serves 6-8.