Tillamook Vintage White Cheese Fondue



Chef Alec Zablinsky of McCormick's Fish House developed this simple but

luscious recipe that had people who don't like fondue making return trips

to dip. Serves 6.



1 loaf artisanal dark bread (including whole wheat, pumpernickel, seedless

rye),

cut into 1-inch cubes

1 cup sweet champagne

4 cups heavy cream

3 cups white extra-sharp cheddar, shredded

1/2 tablespoon cornstarch

1/2 tablespoon white pepper



Preheat oven to 180. Place bread in oven for 3-5 minutes to dry out

slightly. Remove and set aside. In a large saucepan, simmer champagne

until it's reduced to 1/2 cup. Add cream and return to a simmer. Toss

grated cheese and cornstarch together and fold into champagne-cream

mixture. Add white pepper. Serve fondue in pot, surrounded by bread cubes.