This fondue is a blend of sheep’s milk cheeses, which combine for a mild and creamy flavor and texture. For a fun take on the Roman pasta dish cacio e pepe, add 1 to 1½ teaspoons ground pepper.
- Rub cut sides of garlic along sides of a large fondue pot or heavy Dutch oven. In a large bowl, toss cheeses and cornstarch together.
- Add wine 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. Serve with desired accompaniments.