3/4 lb. Cambozola cheese, crumbled
3/4 lb. blue cheese, crumbled
5 tsp. cornstarch
1/4 cup dry white wine
2 tsp. minced fresh thyme
3/4 cup heavy cream
Pinch of cayenne pepper
1/4 tsp. cracked black pepper
5 fresh chives, snipped
2-3 lbs. assorted vegetables such as blanched green beans, asparagus, baby carrots and radishes
1/2 loaf crusty bread, cut into cubes
Preparation:
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 one inch simmering water; place ceramic insert over pot.Transfer cheese fondue to insert; stir in chives.
Serving Suggestion:
Serve warm with assorted vegetables and bread.
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