Assorted vegetables and toasted ciabatta for dipping
Toss grated Thomasville Tomme with 1/4 tsp cornstarch.
Set a small pot of water to boil.
Heat olive oil in a saucepan over medium heat. Add onion and cook, stirring, until translucent. Add garlic and thyme and stir until fragrant.
Increase heat, and add turnip greens. Sautee until fully wilted. Add wine and heavy cream and heat until just beginning to bubble.
Transfer mixture to a stainless steel mixing bowl that fits over the top of the saucepan. Fill saucepan with boiling water and place mixing bowl over it to create a double boiler. Do not allow bottom of mixing bowl to touch the water.
Add Thomasville Tomme to the wine and cream mixture 1 handful at a time, stirring until mostly melted before adding the next handful. Add crumbled goat cheese all at once, stirring until fondue is melted and smooth. Do not allow mixture to come to a simmer or fondue will break and become grainy.
Season to taste with fresh black pepper. Serve warm with assorted cooked and raw vegetables and bread for dipping.