Point Reyes Toma Fondue

Point Reyes Toma Fondue

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Point Reyes Toma Fondue
Serves 4-6

1 pound Point Reyes Toma, shredded
2 tablespoons cornstarch
1 garlic clove, peeled
1 cup dry white wine or hoppy beer
1 tablespoon lemon juice
1/2 teaspoon dry mustard
Assorted dippers

In a small bowl, toss Toma with cornstarch and set aside. Rub the inside of fondue pot with garlic.  Discard garlic.

Over medium heat, add wine and lemon juice.  Bring to a gentle simmer. Gradually stir the cheese into the pot, melting each addition completely.  Once smooth, stir in mustard.

Serve with your favorite dippers.  Some of ours are:  fresh bread, apples, pears, cooked potatoes, steak bites.

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