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Stilton and Sauternes Fondue

  • Servings: 12


  • 1 clove garlic
  • 1 cup Sauternes
  • 12 ounces Stilton cheese, crumbled
  • 2 tablespoons plus 2 teaspoons cornstarch
  • 2 tablespoons creme fraiche
  • Coarse salt and freshly ground pepper
  • Cubed bread, preferably walnut , for serving
  • Boiled fingerling potatoes, beef tips, cornichons, or pickled vegetables, for serving (optional)


  1. Vigorously rub the inside of a fondue pot or a 2-quart saucepan with garlic; and discard. Add the Sauternes, and bring to a boil over medium heat.

  2. Meanwhile, in a small bowl, stir to combine the Stilton and cornstarch. Once the Sauternes has come to a boil, slowly add the Stilton mixture, while whisking constantly. Be sure each addition is completely melted and incorporated before adding more. Once all of the cheese has been added, cook for 1 minute more. Whisk in creme fraiche, and season with salt and pepper. Remove from heat, and serve immediately with bread, potatoes, beef tips, or pickled vegetables, as desired.

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