Beemster Fondue with Between The Eats

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December 15, 2016

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Prep time: 15 minutes
Cook time: 15 minutes
Makes: 4-6 servings
Original recipe by our friends Terri & David at Between the Eats


1 large clove garlic, sliced in half lengthwise

1/2 cup white wine

5 ounces Beemster Vlaskaas, shredded

5 ounces Beemster X-O, shredded

1 tablespoon cornstarch

Freshly ground black pepper, to taste

Freshly grated nutmeg, to taste

For dipping (cut into bite-size cubes):


Fruit/nut bread (e.g. date-walnut, cranberry-pecan)




Veggies (broccoli & cauliflower are perfect)


Rub the bottom of a medium saucepan with the sliced garlic.

Put the pan over high heat and immediately add the wine, stirring and scraping with a wooden spoon to dissolve the garlic residue.

In a small bowl, toss together the two cheeses and the cornstarch.

Reduce the heat to medium-low and add the coated cheeses slowly.

Stir continuously until the mixture is melted and smooth.

Season with black pepper and nutmeg.

Serve the fondue immediately.