The rich, oakey flavor of whiskey adds a new dimension of enjoyment to this classic French recipe.

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

  1. 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.
  2. 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.
  3. Season with salt and pepper, and serve hot.
Original recipe found at foodandwine.com
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