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.
Ingredients
- 1 pound 4 cups grated Asiago Pressato or provolone
- ½ pound 2 cups grated Piave
- ½ pound 2 cups grated Grana Padano
- 2 tablespoons cornstarch
- 1¼ cups dry white wine such as chardonnay or pinot grigio
- 2 sprigs fresh sage
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons walnut oil
Instructions
- 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.