1-8 ounce package of Meadow Maid aged cheddar (NFM)
8 ounces of Velveeta or another 8 ounce package of Meadow Maid Cheese
1 tablespoon of corn starch
1 cup, plus a few tablespoons, of dry white wine or champagne, or substitute for an American style light beer
Salt to taste
1 teaspoon black pepper
3 cloves of garlic minced (NFM)
1/2 a jalapeno or similar pepper. Or use crushed red pepper, etc.
1 tablespoon of butter or oil (NFM)
Shred or finely chop all of the cheeses.
Mince the garlic and jalapeno pepper.
Add the garlic, butter and jalapeno to a pot on medium heat.
In a small bowl whisk the corn starch into 1 cup of white wine.
Transfer the liquid to the main pot.
Start adding the cheeses into the pot one handful at a time while constantly stirring the fondue. Turn heat to medium low.
Add all remaining ingredients and once all is incorporated and melted transfer the pot to the table (be careful, it's hot!) or into a separate fondue pot. If you need to, throughout the cooking process, you can add a tablespoon or two of wine or a couple of ice cubes to loosen things up.
Dip vegetables, crusty market bread or local proteins into the fondue.
Marketing and PR Coordinator