Good Food Tastes Better When It Is Shared Where Our Stories Live TS. Cole - Cole's Corner

Serves 2–3

Ingredients

• 120–130 g old white cheddar, grated
• 70–80 g low-moisture mozzarella, grated
• 1 tbsp cornstarch
• ½ cup dry white wine
• ½ tsp lemon juice
• ¼ tsp Dijon mustard
• Black pepper, to taste

Instructions

1. In a bowl, toss the grated cheese with cornstarch until evenly coated. Set aside.
2. Pour the wine and lemon juice into a Dutch oven and heat on LOW until just steaming. Do not boil.
3. Add the cheese mixture one small handful at a time, stirring constantly and allowing it to fully melt before adding more.
4. Stir in the Dijon mustard and black pepper. Some folks say to add nutmeg but that’s not our style. 
5. Once smooth and creamy, reduce heat to very low or turn off and serve immediately.

Fondue Tips for Success

• Low heat is key. Rushing the melt can cause grainy fondue.
• Cold cheese shreds better and melts more smoothly.
• Too thick? Add a small splash of warm wine.
• Grainy or separated? Whisk in ½  tsp cornstarch mixed with 1 tbsp wine.
• Stir every 5–10 minutes while serving to keep it silky.

Easy Dippers

• Crusty bread cubes
• Apple slices
• Broccoli or cauliflower florets
• Baby carrots
• Roasted baby potatoes
• Smoked sausage slices

Notes from Cole’s Corner

This fondue is meant to be relaxed, adaptable, and shared. 

Use the cheeses you have, keep the heat gentle, and don’t overthink it. Cozy food should feel easy — and it's always better when eaten standing around the stove with loved ones!