Gorgonzola fondue

Total time: 20m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 844 Kcal, 56g Protein, 8g Carbohydrates, 62g Fat


  • 1 garlic clove, halved
  • 500 g Asiago, grated
  • 2 tbsp cornflour
  • 300 g blue cheese (e.g. Gorgonzola), mashed with a fork
  • 3 dl white wine (e.g. Pinot Grigio)
  • 2 tbsp grappa or Kirsch
  • 80 g walnuts

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  • Rub the garlic around the fondue pot. Add the Asiago cheese and cornflour, mix well. Pour in the wine. Bring to the boil while stirring, reduce the heat, continue to simmer until the cheese has melted. Stir in the Gorgonzola and grappa, continue to stir until the fondue is creamy, season.
  • Garnish with walnuts before serving.
  • Serve with:

    Fruit bread.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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