5 Cup Coopers’ Craft Bourbon 82.2 Proof
.5 lb. Reading Raclette
.5 lb. Seven Sisters Cheese
.5 lb. Cabot Cloth Bound Cheddar
2 tbsp. Cornstarch
1 Cup dry white wine
1 tsp. Mustard
Few drops of pickle juice
Black pepper
In a bowl, lightly coat the cornstarch into the cheeses.
Over a medium heat add the wine, half of the Coopers’ Craft Bourbon and the pickle juice. Gradually add the cheese stirring all the time. Once a smooth mixture is obtained add the mustard, black pepper, and the remaining Coopers’ Craft Bourbon.
Enjoy with fresh crusty bread, crostini’s, salamis, and anything else you would like to dip into the fondue.