Ingredients with Measurements:
- 1 lb. Fontina cheese, grated
- 1/2 lb. Asiago cheese, grated
- 1/2 lb. Gorgonzola cheese, crumbled
- 2 cloves garlic, minced
- 1 1/2 cups dry white wine
- 1 tbsp. cornstarch
- 1 tbsp. lemon juice
- 1/2 tsp. black pepper
- 1/4 tsp. nutmeg
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. In a large bowl, mix together the grated Fontina, Asiago, and crumbled Gorgonzola cheese.
2. Rub the inside of the fondue pot with the minced garlic.
3. Pour the dry white wine into the fondue pot and heat over medium heat until it starts to simmer.
4. In a small bowl, mix together the cornstarch and lemon juice until smooth.
5. Gradually add the cheese mixture to the simmering wine, stirring constantly until the cheese is melted and smooth.
6. Add the cornstarch mixture to the cheese mixture and stir until well combined.
7. Add the black pepper and nutmeg and stir to combine.
8. Reduce the heat to low and keep the fondue warm and melted.
9. Serve with fondue forks and bread cubes for dipping.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat for simmering the wine, low heat for keeping the fondue warm.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat per serving: 28g
Carbohydrates per serving: 7g
Protein per serving: 25g
Substitutions for ingredients:
- Fontina cheese can be substituted with Gruyere cheese.
- Asiago cheese can be substituted with Parmesan cheese.
- Gorgonzola cheese can be substituted with Roquefort cheese.
Variations:
- Add chopped cooked bacon or ham to the fondue for a meaty twist.
- Add chopped fresh herbs, such as thyme or rosemary, for added flavor.
- Use beer instead of wine for a different flavor profile.
Tips and tricks:
- Use a good quality cheese for the best flavor.
- Stir the fondue constantly to prevent it from burning or sticking to the bottom of the pot.
- If the fondue becomes too thick, add a splash of wine to thin it out.
Storage instructions:
Leftover fondue can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the fondue, place it in a saucepan over low heat and stir until melted and heated through.
Presentation ideas:
Serve the fondue in a traditional fondue pot with bread cubes for dipping.
Garnishes:
Top the fondue with chopped fresh herbs or a sprinkle of paprika for added color and flavor.
Pairings:
Serve with a dry white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve with a variety of dipping options, such as bread cubes, sliced apples, and cooked vegetables.
Troubleshooting advice:
- If the fondue is too thick, add more wine to thin it out.
- If the fondue is too thin, add more cheese to thicken it up.
Food safety advice:
- Keep the fondue pot at a safe temperature to prevent the cheese from spoiling.
- Use clean utensils for dipping to prevent cross-contamination.
Food history:
Malga-style cheese fondue is a traditional dish from the Italian Alps, where cheese-making is a long-standing tradition.
Flavor profiles:
This fondue has a rich and creamy flavor with a hint of nutmeg and black pepper.
Serving suggestions:
Serve as a main course or as an appetizer for a cozy and comforting meal.
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Region: Swiss