Geoffrey Zakarian makes his Taleggio Fondue, as seen on The Kitchen, season 29.
Recipe courtesy of Geoffrey Zakarian

Taleggio Fondue

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 8 to 10 servings



Special equipment:
a fondue pot
  1. Rub the bottom and sides of a medium heavy pot with the garlic. To the pot, add the garlic, clove, bay leaf, stock and 1 cup wine. Bring to a simmer over medium heat.
  2. In a small bowl, whisk together the cornstarch, flour and remaining 1/2 cup wine. Whisk the slurry into the pot and simmer until slightly thickened, about 2 minutes.
  3. Reduce the heat to low and add the cheeses, working in 4 batches, making sure each batch is incorporated before moving onto the next. Whisk in the vodka. Remove the bay leaf.
  4. Transfer to a fondue pot and serve with the baguette pieces, cauliflower florets, chicken and cherry tomatoes.