Italian Cheese Fondue
An easy three-cheese Italian fondue sauce, featuring mozzarella, fontina, and Parmesan, is served warm with various dippers like salami and breadsticks.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Rub a heavy saucepan with a cut garlic clove, then discard the garlic.
-
Simmer 1 1/4 cups milk in the saucepan, then stir in 8 ounces mozzarella, 8 ounces fontina, and 2 ounces Parmesan until smooth.
-
In a separate bowl, whisk 1 tablespoon cornstarch with 3 tablespoons dry white wine until smooth.
-
Slowly add the wine mixture to the cheese while stirring, and continue cooking until the fondue thickens.
-
Transfer to a fondue pot to keep warm, and serve with various dippers like salami, breadsticks, and vegetables.