Honey-Blue Cheese Fondue

Servings: 10

Prep Time: 10 mins
Cook Time: 5 mins

1/2 cup heavy cream
1 teaspoon cornstarch
1 teaspoon lemon juice
2 cups (about 8 ounces) blue or domestic Gorgonzola
    cheese, crumbled
3 tablespoons honey
2 tablespoons walnuts, chopped and toasted

For dipping
Fresh figs, dates, apricots and apples (or other fresh/dried fruits)

In a small saucepan, heat cream and cornstarch over medium heat; add lemon juice. Cook and stir until mixture thickens. Add cheese, one spoonful at a time, stirring until cheese is melted before adding more. When all the cheese has been added, stir in honey.

Transfer fondue to a ceramic or enamel fondue pot, sprinkle with toasted walnuts and keep warm over a fondue burner. Serve immediately.

Recommended wine pairings by John Ash, Culinary Director of Fetzer Vineyards: Gewürtztraminer, Riesling, Chenin Blanc, White Zinfandel

Recipe and photograph courtesy of American Dairy Association.