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Carr Valley Cheese Fondue with Orange and Thyme

Posted on Friday, July 25, 2008

Cooking with artisanal cheeses is tricky. You don't want to cover up or overwhelm the cheese. Combining two strong cheeses is trickier still. These two outstanding cheeses from Carr Valley are delicious out of hand and together produce a fondue with wonderful flavor and complexity.

Makes makes about 1 quart of fondue servings

Ingredients

10 ounces

Carr Valley Bandaged Billy cheese

10 ounces

Carr Valley Monastery cheese

1 1/2 TBL

cornstarch

2 cups

Pinot Grigio or other unoaked, high acid wine

8 ounces

heavy cream

1 TBL

chopped thyme leaves

1 TBL

chopped chives

1 TBL

grated orange zest

Method

Grate the Carr Valley Bandaged Billy and Monastery cheeses into a large bowl and toss with the cornstarch. Set aside.
Bring the wine and the cream to a strong simmer in a large saucepan. Using a wooden spoon, stir the simmering wine in a clockwise direction and add a handful of cheese (about 1 cup). Stir clockwise slowly and constantly and let the cheese melt into the wine; do not let the wine boil. Adjust the heat if necessary to keep the fondue at a simmer. Add remaining cheese, a handful at a time, letting each addition incorporate before adding more. When all the cheese has been added, turn off the heat and stir the fondue until the last addition has fully melted. Finished fondue should have the consistency of a light bechamel. Stir in the thyme, chives and orange zest.
Keep the fondue warm in a water bath, or let cool in an ice bath and refrigerate until ready to serve. Reheat slowly, stirring.
Serve the Carr Valley Cheese Fondue with crusty bread, chunks of apple or pear, whole seedless grapes and chunks of grilled-rare beef tenderloin.

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