- 1 cup Sauternes
- 1 cup cornstarch
- 2 tablespoon cream cheese
- 12 ounce Stilton
- 12 ounce Kosher salt
In a medium bowl, combine the Satuernes and cornstarch, mixing well to dissolve the cornstarch.
Pour the mixture into a fondue pot, and bring to a slow boil over medium-high heat.
Once the liquid has come to a boil, add the cream cheese, whisking continuously.
Make sure each addition is completely melted and incorporated before the next addition.
Then add the Stilton.
Once all the cheese has been added, cook over medium heat for 1 minute more.
Season with salt to taste.
Remove from heat and serve.
Embellishments:Serve Stilton Fondue with cubed bread.
Walnut bread is best, but any crusty bread with work well.
The Stilton Fondue may also be served with roasted fingerling potatoes, sauteed beef tips, pickled vegetables, air-dried beef, or cubed pears.