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Looking to master the basics, the classics or the I’ve-never-cooked-this-before-but-really-want-to? Find recipes like this one and more at www.wholefoodsmarket.com.

Creamy Gouda Fondue

Gouda steals the show in this fondue recipe perfect for fall gatherings.

Ingredients

12 ounces young gouda cheese, shredded
4 ounces aged gouda cheese, shredded
2 tablespoons cornstarch
1/2 teaspoon dry mustard
1 clove garlic, peeled and cut in half
1 cup dry white wine
1 tablespoon lemon juice
1 cup basil leaves, torn
Pinch ground white pepper

Assorted dippers

Sliced Pink Lady and Honeycrisp apples
Roasted Brussels sprouts
Raw cauliflower pieces
Roasted baby Yukon Gold potatoes
Soft pretzel bites (found in the freezer section), toasted
Cornichons
Grapes

Method

In a medium bowl, toss both goudas with the cornstarch and dry mustard until evenly coated. Set aside.
Rub the inside of a large saucepan with the cut side of the garlic clove. Over medium-high heat, bring wine, lemon juice and white pepper to a gentle boil. Reduce heat to low and stir in the gouda, one handful at a time.
Lower heat to medium-low and cook, stirring constantly in a figure-8 or zigzag motion, until cheese is melted and the mixture thickens slightly, 5 to 10 minutes.
Transfer to a fondue pot over a flame and serve with vegetables and pretzel bites for dipping.

Find recipes like this one and more information at www.wholefoodsmarket.com.