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Recipe Detail Page
Gorgonzola Fondue
Winter 2005
Cheese fondues are meant to be rich and decadent, and this one is no exception. The combination of funky Gorgonzola and luscious Emmenthal creates a perfect appetizer or a most original finish to a meal to enjoy with port and fruit.
Serves 6 to 8
1½ cups (375 mL) dry Riesling wine
1 lb (500 g) Emmenthal cheese, shredded
8 oz (250 g) Gorgonzola cheese, broken into small pieces
1 tbsp (15 mL) cornstarch
1 tbsp (15 mL) water
¼ cup (50 mL) finely chopped toasted walnuts
1 tsp (5 mL) minced fresh thyme
Pepper
2 baguettes, cubed
2 pears, cored and sliced or cubed
1. In large saucepan or fondue pot, bring wine to simmer over medium heat. Add Emmenthal and Gorgonzola, stirring until melted.
2. Dissolve cornstarch in water and stir into cheese mixture. Add walnuts, thyme and pepper, to taste. Pour into fondue pot and bring to a gentle simmer over fondue burner.
3. Place bread and pear on fondue forks and dip into fondue.
Serves 6 to 8
What to Serve
375 ml bottle$24.95$24.95
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