Today's post is somewhat unusual: a cooking recipe for a tasty fondue prepared with italian cheese. 
Ingredients for 4 people:
- 500g Asiago
- 300g Parmigiano
- 100g Gorgonzola
- 3dl white wine
- 2 soup spoons of potato starch
- 2 spoons of grappa or Kirsch
- One or two cloves of garlic and shallot onions
- Some nutmeg
- 400g of bread
First of all, prepare the caquelon and rub the garlic on it's whole surface (if you can't stand garlic, skip this step safely). Then start preparing the cheese: Asiago is a soft, mild cheese that can be easily cut in slices and thrown into the caquelon. Parmigiano on the other hand is extremely hard and will need some grating (this can take a lot of time if you're preparing fondue for many people).
Start melting the Asiago and Parmigiano by putting the caquelon on low heat. Keep stirring energetically and sprinkle the potato starch in the mixture. Add in the shallot if you like (just for flavor) and add the white wine. As soon as the cheese is fully melted (emulsified would be the right word), mix in the Gorgonzola and the grappa.
Keep stirring in order to make sure the cheese doesn't burn to the caquelon and keep on medium heat. Ensure the heat isn't too low, or the cheese will solidify in big clumps. When the cheese has reached the right density, grind some pepper and grate some nutmeg to add flavor. In the meantime, slice the bread in small cubes.
Serve the caquelon by placing it on a heater on the center of the table. Keep stirring while eating, but do not scrape the bottom of the pan because that might loosen parts of burnt cheese.
Enjoy!
The ingredients: Asiago, Parmigiano and Gorgonzola.
