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Honey-Blue Cheese Fondue

1/2 cup heavy cream
1 teaspoon cornstarch
1 teaspoon fresh lemon juice
2 cups (about 8-ounces) blue OR domestic Gorgonzola cheese, crumbled
3 tablespoon honey
2 tablespoon walnuts, chopped and toasted

1. For dipping: Fresh figs, dates, apricots and apples (or other fresh/dried fruits)
2. In a small saucepan, heat cream and cornstarch over medium heat; add lemon juice. Cook and stir until mixture thickens. Add cheese, one spoonful at a time, stirring until cheese is melted before adding more. When all the cheese has been added, stir in honey.
3. Transfer fondue to a ceramic or enamel fondue pot, sprinkle with toasted walnuts and keep warm over a fondue burner. Serve immediately.

Makes 10 servings.

Recommended wine pairings by John Ash, Culinary Director of Fetzer Vineyards: Gewürtztraminer, Riesling, Chenin Blanc, White Zinfandel

Recipe provided courtesy of the American Dairy Association.

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