- Cook Time
- Prep Time
- 1 cup Irish whiskey
- 1 pound Dubliner (an aged Irish cow's-milk cheese) (about 6 cups)
- 2 tablespoons cornstarch
- salt and pepper
- Brussels sprouts
- Roasted potato wedges
- Brown bread chunks
Add the Irish whiskey to a heavy pot or dutch oven and bring to a simmer over medium heat.
In a bowl, toss the cheese with the cornstarch. Working in 3 batches, gradually stir the cheese mixture into the Irish whiskey until melted. Cook, stirring occasionally, until the mixture is gently bubbling, about 2 minutes; season.
Serve immediately from the dutch oven or transfer to a fondue pot. Serve with brussels sprouts, roasted potato wedges and brown bread chunks.