Fonduta Piemontese
Fondue has provided nourishment to mountain folk in Switzerland and the Italian and French Alps through many a hard, cold winter. Made from what must have been, at times, the only ingredients at hand, stale bread and hard cheese, the communal rites that developed around the eating of fondue sustained spirits as well as bodies. Although Emmentaler, Gruyère, and fontina are fondue classics, you can actually use any kind of “mountain” cheese, such as Appenzeller, Comté, or Beaufort. The slow, even heat of the slow cooker is just perfect for making a smooth, effortless fondue. I suggest using a 2- or 3-quart slow cooker for the fondue. It fits more easily on the table and is more suitable size for this amount of fondue.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a plastic bag, combine the cheese and cornstarch and shake until the cheese is coated with cornstarch.
Step 2
Place the cheese-cornstarch mixture, the white wine, and the garlic in the slow cooker insert. Cover and heat on low for about 2 hours, stirring occasionally, until the cheese is thoroughly melted and the mixture has thickened. Add a dash of nutmeg.
Step 3
You can then transfer the fondue mixture to a fondue pot and place it on the table, or you can place the slow cooker on the table and allow people to dip in with the bread cubes speared on skewers.
Suggested Beverage
Step 4
A dry northern Italian white such as a Pinot Grigio or Cortese would work nicely here. I also think I might enjoy a Nebbiolo or a Barolo.
