• 3/4 lb. pungent blue cheese, rind removed, cheese crumbled
  • 5 tsp. cornstarch
  • 1/4 cup dry white wine
  • 2 tsp. minced fresh thyme
  • 3/4 cup heavy cream pinch of cayenne pepper
  • 1/4 tsp. cracked black pepper
  • 5 fresh chives, snipped
  • 2-3 lbs. assorted vegetables, such as blanched green beans and asparagus, peeled baby carrots and radishes
  • 1/2 loaf crusty bread, cut into cubes


In bowl, combine cheeses and cornstarch; set aside. In heavy-bottomed saucepan over medium heat, combine wine and thyme; simmer 1 minute. Whisk in cream, cayenne and black pepper.

When cream mixture begins to bubble, reduce heat to medium-low; add cheese mixture 1/3 cup at a time, stirring with rubber spatula until completely melted before adding more.

Fill fondue pot with 1” simmering water; place ceramic insert over pot. Transfer cheese fondue to insert; stir in chives. Serve warm with assorted vegetables and bread. Serves 6-8.

From Williams-Sonoma


Photography by Heather