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Categories:Viewed: 12 - Published at: 4 years ago
Ingredients
- 1 pound Gorgonzola
- 1 pound Brenta Stagionato Cheese or can use Provolone
- 1 cup milk
- 4 eggs
- 2 tablespoons brown mustard
- 1 tablespoon butter
- 1 pinch fine white pepper
Method
- Chop cheese and combine with milk and soak for 4 hours.
- Drain cheese and discard milk. Mix cheese with eggs and butter in the fondue pot and heat gently, stirring. The cheese should melt, but do not boil or eggs will curdle.
- Season with pepper. When mixture is thick and smooth, transfer to a cnadle warmer.Reallygood with crusty Italian bread, sour dough bread, assorted wild and button mushroom slices.
