Chardonnay Cheese Fondue
Pair with Woodbridge by Robert Mondavi Chardonnay
12 ounces swiss cheese, shredded (about 4 cups)
4 ounces sharp cheddar cheese, shredded (about 1 cup)
2 tablespoons cornstarch
1 cup Woodbridge Chardonnay
1 tablespoon fresh lemon juice
Assorted dippers, for serving
Toss the cheeses with the cornstarch in a bowl.
Whisk the wine and lemon juice in the saucepan and bring to a gentle simmer over medium heat. Add the cheese mixture a handful at a time, stirring with a whisk or fork, making sure to let the cheese melt completely before adding the next handful of cheese to the mixture.
Once all of the cheese has been added, continue to cook, stirring for 2 more minutes. Transfer to a fondue pot or slow cooker to keep warm. Serve with your choice of dippers.
Tip: If the cheese starts to get firm, add a little bit of wine at a time and stir with a fork to incorporate.