Three Local Cheese Fondue

Serves: 6 to 8

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vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

As fall settles in and the air gets crisp, my thoughts inevitably turn to steamy cheese fondue. Any combination of your favorite semi-firm cheeses would work in this recipe. Feel free to experiment! When you're choosing apples for roasting, you might try Honeycrisp, Pink Lady or Gala. Enjoy!

Ingredients

Preparation

Dredge the cheeses in the flour. Place the wine and the shallots in a heavy pot over medium heat and bring to a light simmer.

Stir in the cheese a little at a time until the mixture is smooth and all of the cheese is melted. Add the remaining ingredients and transfer to a fondue pot or individual stoneware ramekins.

Serve with crusty rosemary bread, roasted apples and butternut squash.

Recipe by Lynne Vea, PCC Chef

Source: PCC Fresh, October 2008

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: cheese, white wine

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