Taleggio Fonduta
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Serves 4
1 clove garlic, peeled
½ cup dry white wine
2 tablespoons cornstarch
½ cup young Robiola cheese (about ¼ pound)
2 cups cubed Taleggio cheese, rind removed (about ¾ of a pound)
½ teaspoon freshly squeezed lemon juice
Sea salt and freshly ground white pepper to taste
¼ cup warm chicken broth (optional)
1. Rub inside of a fondue pot with the garlic, then discard.
2. Pour the wine into a 3-quart saucepan and bring to a simmer over medium-high heat.
3. Meanwhile, combine the cornstarch with the cheeses in a bowl.
4. Reduce the heat to medium and add the cheese mixture to the wine by the spoonful, whisking constantly to prevent lumps. Continue until all of the cheese mixture has been added and is fully melted. Stir in the lemon juice, salt, and pepper. Thin at this point, if necessary, with the warmed broth. Cook for 1 to 2 minutes.
5. When the mixture is bubbling, transfer to the fondue pot and set the flame high enough to keep the fondue almost simmering.
Ideas for dipping: Cubed bread is traditional for cheese fondue. For added interest, mix textures and flavors. You can also offer an array of vegetables, fruits and cooked meats for dipping. Try blanched broccoli, cauliflower or asparagus, cornichons wrapped in thin slices of air-dried beef (such as bresaola), chunks of grilled sausages or cured meats, boiled new potatoes or apple wedges.
Adapted from a recipe printed in La Cucina Italiana Magazine, February 2002.