So it’s January, the holidays are over and the cold weather has finally settled in. What better way to embrace the winter than with a good bottle of wine, a few great friends and a pot of delicious melted cheese! Here at Farmhouse Artisan Cheese we have developed our Fondu Recipe for Success: Choose the right melting cheese, Alpine Cheeses and Goudas work best, feel free to ask us. Toss your shredded cheese in a bit of cornstarch to thicken your Fondue so that it sticks to your food. Add a bit of liquid, dry white wine or a nutty craft beer works well, then stir, stir, stir. Melt your cheese in batches, low and slow is the way to go. Don’t forget the dippable foods, try some gherkins, meats along with a baguette or experiment by dipping your favourite foods and enjoy. Here is one of our favourite recipes: Farmhouse Fondue – 250g of Gruyere, 125g of Emmental, 125g Appenzeller, 1½ tbsp, of Cornstarch, 1½ cups Dry White Wine and 1 garlic clove halved to rub interior of pot. Try pairing with a good Riesling or even a light bodied red like a Pinot Noir or Beaujolais. Yummy!