Asiago, Sage, & Walnut Fondue
This fondue is comprised mainly of Asiago Pressato cheese, paired with a few other cheeses from the Veneto region of Italy. Asiago Pressato is a creamy young cheese that holds the distinctive flavor of its aged relatives - if you can’t find it, choose a provolone to lend a similar texture. The flavor of the resulting fondue is mild and sweet, with nutty tones.
- In a large bowl, toss together cheeses and cornstarch.
- Add wine and sage to a large fondue pot or heavy Dutch oven, and place over medium heat. Once the wine simmers, reduce heat to low and stir in 1 cup cheese mixture until melted, about 1 minute. Repeat with remaining cheese until incorporated. Season with salt and pepper, to taste.
- Remove sage, and drizzle fondue with walnut oil before serving. Serve with desired accompaniments.
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