Toss the crumbled Cashel Blue Cheese with the cornstarch in a bowl and set aside.
In a heavy-bottomed sauce pan, melt the butter over medium-low flame add garlic and rosemary, saute just until the garlic is fragrant – about a minute. Add the wine, raise the heat to medium and let simmer until it reduces by half.
Lower the heat a bit, whisk in the cream, and let simmer till it reduces a just little bit.
On a very low flame, add cheese a bit at a time, whisking steadily to incorporate. Once all the cheese is incorporated, add pepper and transfer mixture to fondue pot.
Light candle to keep fondue warm, stir occasionally.
Note: If martinis aren’t your drink, the fondue pairs well with sparkling wine, hard cider, or a slightly sweet sherry or port. Sparkling non-alcoholic cider is also delicious.