Jamaican Jerk Cheese Fondue


2 cups lightly packed shredded Gruyere cheese (about 8 ounces)
1 1/2 cups lightly packed shredded Swiss cheese (about 6 ounces)
2 tablespoons cornstarch
1 cup low-sodium, good-quality chicken broth
1/8 teaspoon lemon juice
1 tablespoon finely minced or pressed garlic
1/4 teaspoon ground black or white pepper
2 TBs Reggae Spice Jamaican Jerk Instant Marinade (or another flavor of your choice)

Place both the shredded Gruyere and Swiss cheeses in a gallon-size resealable bag with the cornstarch and shake until evenly coated.
In a stovetop-safe fondue pot (or in a regular saucepan or electric fondue pot), add the chicken broth, lemon juice, and garlic and bring to a simmer. Reduce the heat to medium-low. Add the cheese, a small handful at a time, stirring constantly, but not briskly. It works best to use a wooden spoon and and stir in an S-shaped motion, making sure to scrape the bottom of the pot so it doesn't burn.
Once the cheese is melted and begins to just barely simmer, add salt, pepper, and Jamaican Jerk Instant Wet Marinade. Move your pot immediately to the table on the fondue stand with the sterno flame below. It should be the consistency of warm honey. Add more or less cheese for perfect consistency and additional salt and pepper to taste if needed.
Serve with cooked shrimp, or steak, bread pieces, broccoli, mushrooms, bell peppers, or cauliflower. You can cook your veggies before hand or dip them raw. Fondue is a fun way to eat however you want. Enjoy!

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