Tarentaise-Uplands Pleasant Ridge Blend Fondue


This tasty cheese fondue from chef Terrance Brennan makes a delightfully warm snack, lunch, or even dinner, depending on your mood.


  • Coarse salt

  • 1 clove garlic, stem end removed

  • 1 ½ cups shredded Tarentaise cheese (about 4 ounces), room temperature

  • 1 ½ cups shredded uplands Pleasant Ridge cheese (about 4 ounces), room temperature

  • 1 tablespoon plus 1 teaspoon cornstarch

  • 4 ounces dry white wine

  • 1 teaspoon freshly squeezed lemon juice

  • Pinch freshly grated nutmeg

  • Freshly ground black pepper

  • Country-style bread, cut into cubes, for serving

  • Boiled fingerling potatoes, for serving

  • Broccoli, blanched, for serving

  • Cauliflower, for serving

  • Carrots, for serving

  • Kielbasa, for serving

  • Cubed apples or pears, for serving


  1. Place 1 teaspoon salt in a fondue pot or a 2-quart heavy-bottomed stainless steel saucepan. Vigorously rub cut end of garlic over inside of pot, starting in the salt and coating the entire surface; discard garlic.

  2. In a medium bowl, mix together both cheeses and cornstarch until well combined; set aside.

  3. Add wine and lemon juice to fondue pot and bring to a boil over medium-high heat. Gradually add cheese mixture, whisking constantly, making sure each addition is melted before adding the next addition.

  4. Reduce heat to medium and cook for 1 minute. Season with nutmeg and pepper; remove from heat and serve immediately with bread, potatoes, and pickled vegetables.

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