Bring guests together around this amazing appetizer, made with a delightful duo of Tillamook Cheese, white wine and garlic. Colorful, crunchy dippers make this a sensational spread for any holiday gathering.
In a small bowl, whisk cornstarch with very cold (but not ice water) until a paste forms and set aside.
In a large Dutch oven, bring stock and white wine to a soft boil with the bay leaf steeping inside. Cook until the wine’s alcohol cooks out (about 5 minutes).
Slowly whisk in both cheeses, one handful at a time until the fondue looks like the consistency of thick soup. Then flavor with garlic and mustard powder.
Slowly start whisking in a teaspoon’s worth of the cornstarch slurry at a time, until the cheese sauce easily coats a chunk of bread without dripping.
Remove from heat and pour liquid into a fondue pot with a warmer underneath.
Serve with your choice of sausage, bread, cooked veggies and more.
