Whiskey Cheese Fondue
1 lb. extra-sharp cheddar cheese, shredded
1/2 lb. Monterrey Jack cheese, shredded
2 tbsp cornstarch
2 garlic cloves, halved
1 cup dry white wine
3 tbsp whiskey
Sea salt and freshly cracked pepper
- In a bowl, toss the cheddar and Jack cheeses with the cornstarch. Rub the garlic coves on the inside of a saucepan, then discard. Add wine to the saucepan, and bring to a simmer.
- Add the cheese mixture in 4 batches, whisking constantly over moderate heat, and letting it melt completely between additions. Add the whiskey and stir just as the fondue begins to bubble, about 3 minutes.
- Season with salt and pepper, and serve hot.