Name: Taleggio Fondue
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 8 to 10 servings
Ingredients: 1 clove garlic; 1 whole clove; 1 bay leaf; 1 cup chicken stock; 1 1/2 cups white wine; 2 tablespoons cornstarch; 2 teaspoons all-purpose flour; 1 pound Taleggio cheese with rind, diced; 3/4 pound white Cheddar, grated; 3/4 pound Gruyere, grated; 2 teaspoons vodka; Dipper suggestions: baguette cut into bite-size pieces, cauliflower florets, grilled chicken cut into bite-size pieces, cherry tomatoes

Directions

Special equipment:

a fondue pot

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.
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.
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.
Transfer to a fondue pot and serve with the baguette pieces, cauliflower florets, chicken and cherry tomatoes.

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Taleggio Fondue

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