Matt Lewis is enamored of fondue—in fact, he had a special pot made for dessert fondues at his former Manhattan shop, Chocolate Bar. His terrific cheddar-Jack cheese fondue includes whiskey, which adds a great kick. Slideshow:  Cooking with Cheese 

Matt Lewis
Renato Poliafito
December 2009

Gallery

© Ditte Isager

Recipe Summary

total:
25 mins
Yield:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, toss the cheddar and Jack cheeses with the cornstarch. Rub the garlic cloves on the inside of a saucepan, then discard. Add the wine to the saucepan and bring to a simmer. Add the cheese mixture in 4 batches, whisking constantly over moderate heat and letting it melt completely between additions. Add the whiskey and stir just until the fondue begins to bubble, 3 minutes. Season with salt and pepper; serve hot with bread, breadsticks and carrots.

    Advertisement