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James's Bleu Cheese Fondue

1 cup tawny port wine
1 tablespoon freshly squeezed lemon juice
2 tablespoons cornstarch
3 cups bleu cheese, crumbled
1 cup toasted walnuts, finely chopped
2 tablespoons sour cream
sea salt and freshly ground black pepper to taste

In a medium size, heavy bottom sauce pan, bring 2/3 cup of port wine and lemon juice to a simmer. In a separate bowl, mix the remaining port with the cornstarch until smooth and add to the pot. Cook for 1 minute. Once the mixture is quite dense, gradually stir in the cheese. Once the cheese is melted, remove from the heat. Add the walnuts and sour cream and incorporate well into the mixture. Season with the sea salt and freshly ground pepper. Transfer to a fondue pot. Serve with walnut bread.

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