Since we like you guys so much, we figured we’d post another seasonal cannabis recipe. For our next trick, meet Tweed Two-Cheese Fun-due. But first, a word of advice…
When it comes to cannabis consumption, no matter the time of year, remember the golden rule: start low and go slow. And just to be clear — our recipe calls for cannabis butter and cannabis-infused oils that you've made on your own.* Start with a strain that contains equal or greater amounts of CBD than THC, note exactly how many grams you add to the recipe, and test it out using just a little bit to see if you’re comfortable with the product before cooking with any sizeable amount. We recommend beginning with no more than the equivalent of 2.5 mg of THC, and always waiting until the next day (at least) before increasing.
Make sure to carefully mark any foods and products which contain any amount of cannabis, and always keep them out of the reach of minors.
2 cups of Gruyère cheese, shredded
2 cups of Emmental cheese, shredded
1 tablespoon of cornstarch
Cannabutter (we recommend Balmoral-infused)
1 clove of garlic, crushed
1 cup of milk
1 tablespoon of Worcestershire sauce
1 ½ tablespoons of lemon juice
¼ teaspoon of nutmeg
A dash of pepper
In a bowl or sealable food bag, toss the shredded cheese with the cornstarch. Go ahead and set that aside.
Schlep a dollop of cannabutter into a good-sized pan on medium heat.
Add the garlic and push it around a bit. Smells good, right?
While stirring vigorously, add the cheese one handful at a time. (At Tweed, we recognize that not all hands are the same. We respect all hand sizes and just want you to go ahead and do your best.)
After the cheese is all added and mixed and blended in, add the nutmeg and pepper. Stir till you like what you see.
Transfer to a fondue pot if you have one or to a nice thick bowl if you don’t.
Aaaand you’re welcome.
*Disclaimer: If you're new to this whole cooking-with-cannabis thing and aren’t comfortable making your own butter or oils, we recommend using our Plain Packaging balanced oil instead, and adding just 2.5 mg of precise dosing to the recipe. Remember to start low and go slow, and, if you feel you want to increase the dosage, always wait until at least the next day to do so.