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Shepherd’s Fondue

Shepherd's Fondue

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.


  • 1 clove garlic halved
  • 1 pound 4 cups grated sheep’s milk gouda
  • ½ pound 2 cups grated Ossau-Iraty
  • ½ pound 2 cups grated P’tit Basque cheese
  • 2 tablespoons cornstarch
  • 1 cup dry white wine such as chardonnay or pinot grigio
  • Kosher salt
  • Freshly ground black 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.

Caroline Wright

Caroline Wright is a food writer, a cook, and the author of Twenty-Dollar, Twenty-Minute Meals, a collection of fresh and simple recipes for the busy cook.

Photographer Mark Ferri

Mark Ferri is a graduate of Brooks Institute in Santa Barbara, Calif. He believes in a simple, direct approach that captures the natural beauty and appetite appeal of food. Mark celebrates a life-long passion for food by frequently exploring new restaurants in New York and in Europe, and loves to cook and entertain at his home in the Hudson Valley. Learn more about Mark on his website: http://www.markferriphoto.com/

Stylist Leslie Orlandini

Leslie Orlandini is a chef and an accomplished food stylist in print and television. She has been nominated for both James Beard and Emmy awards and is a veteran of thousands of cooking shows and segments. You can learn more about her through her website: http://leslieorlandini.com/