Italian Cheese Fiesta
Cilantro and Mint Dressing can hold its own against these strong and spicy Italian cheeses. Serve on the side for guests to enjoy with the breadsticks dipped in cheese.
INGREDIENTS | SERVES 4–6
- 12 ounces provolone cheese
- 7 ounces Asiago cheese
- 7 ounces Gorgonzola cheese
- 1 garlic clove
- 1 tablespoon plus 2 teaspoons flour
- 1 cup dry white wine
- 1 tablespoon plus 1 teaspoon lemon juice
- ½ teaspoon dried oregano
- ⅛ teaspoon garlic powder
- Italian breadsticks, for dipping
Finely dice the provolone and Gorgonzola cheeses. Mix the flour with the oregano and garlic powder. Toss the two cheeses with the flour and spices. Crumble the Asiago cheese into the mixture.
Smash the garlic, peel, and cut in half. Rub the garlic around the inside of a medium saucepan. Discard. Add the wine to the saucepan and warm on medium-low heat. Don't allow the wine to boil.
When the wine is warm, stir in the lemon juice. Add the cheese, a handful at a time. Stir the cheese continually in a sideways figure eight pattern. Wait until the cheese is completely melted before adding more. Don't allow the fondue mixture to boil.
When the cheese is melted, turn up the heat until it is just bubbling and starting to thicken. Transfer to a fondue pot and set on the burner. Serve with the Italian breadsticks for dipping.
Curdled Cheese Cure
Adding starch helps keep the cheese from curdling when cooked. Cornstarch and potato starch are normally added in the final stage of cooking, just before the fondue is transferred to a fondue pot. Flour is another option, but it can impart a powdery taste if not cooked long enough. For best results, combine the flour with the cheese or cook it in butter in the saucepan before adding the wine.