The Stinker Cheese Fondue
This fondue made with Taleggio, a melty, brine-washed Italian cheese, is cookbook author Liz Thorpe’s favorite. Including its rind enhances the funkiness and adds an almost bacony flavor. Scoop soft Époisses right out of the rind and into the pot. Use a floral, dry Riesling in this fondue. The aromatic wine will offset the salty funkiness of the cheese, plus it’s delicious to drink alongside.Slideshow:More Fondue Recipes
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Ingredients
Directions
Make Ahead
火锅可以冷藏隔夜和reheated gently on the stove over very low heat.
Notes
If using a fondue pot for serving, fill it with hot water and let stand, covered, for 5 minutes. Drain and dry thoroughly immediately before adding the cheese fondue.
Serve With
Pieces of crusty bread, blanched or roasted vegetables, endive spears, thinly sliced apple, dried apricots, dates, root vegetable chips, sliced salumi (preferably something smoky, like dried chorizo), pickles.