Italian Stallion Fondue
Our fourth annual How to Fondue Party was another huge success! Thank you to all who were able to come to the festivities, we hope you enjoyed it! Every year we make the classic fondue, Divine Alpine, which is the only kind of fondue the Swiss believe in, and what you would find slope side in the Alps. For our second fondue, we like to mix it up and get creative. This year we gave it up to the Italians and picked two of our favorite lactic, melty cheeses, then threw in a peppery, cow’s milk cheese from the Veneto region. Barricato al Pepe brings a little fruitiness and a serious burst of pepper, enough to make any Swiss man blush. Enjoy!
1/2 pound Barricato al Pepe, grated including the rind*
1/2 pound Ciresa Taleggio, grated*
1/3 pound Raschera, grated*
1 cup dry white wine*
4 teaspoons cornstarch
2 teaspoons Kozani Curio Spice*
2 tablespoons white Cattani White Balsamic Vinegar*
1/4 teaspoon kosher salt
*Items with an asterisk can be found at The Cheese Shop of Salem.
1. In a large bowl, combine the cheeses and toss with the cornstarch.
2. Pour wine into a fondue pot (or heavy bottom saucepan) and bring to a low boil over medium heat.
3. Reduce the heat to medium-low and add the cheese in four stages, stirring between each addition. Continue to stir gently in a figure-eight pattern until the cheese is melted and smooth.
4. Stir in the Kozani spice, balsamic vinegar and salt.
Serves 4 people