Creamy Cheese Dip
- 1 cup dry white wine
- 3 cups Goat cheese (crumbled)
- 1 cup Whole milk
- 2 Tbsps Corn starch
- 1 cup Gruyere (grated)
- ¼ cup honey
- thyme (leaves stripped)
- 1 cup cherry tomatoes
- 3 cups Baby carrots (peeled)
- ½ Baguette (cubed)
- wooden Skewer (for dipping)
Pour the wine into a saucepan and bring to a boil over a moderate heat.
Simmer until reduced by half before whisking in the goats’ cheese and cooking over a reduced heat until melted.
Whisk together the milk and cornflour in a jug and slowly whisk into the goats’ cheese mixture until smooth.
Whisk in the Gruyere, stirring until melted, and cooking for 2 minutes.
Add the honey and thyme leaves, whisk well, and adjust seasoning to taste.
Serve the fondue with cherry tomatoes and cubes of baguette threaded onto skewers and baby carrots for dipping.