Italian Gorgonzola Fonduta
  • 1 clove garlic, halved
  • 8 oz milk
  • 8 oz grated Fresh Mozzarella cheese (in the brine)
  • 8 oz Gorgonzola Dolcelatte cheese, chopped (This is sometimes labeled as Creamy Gorg)
  • 2 oz finely grated Pecorino-Romano cheese
  • 1 TB corn flour
  • 3 tbsp Pinot Grigio -or- Muscat of some type
  1. Rub the inside of the fondue pot with the cut clove of garlic.
  2. Add the milk and heat just until bubbly.
  3. Stir in all of the cheese and continue to heat until melted, stirring frequently.
  4. Blend the corn flour with the wine until smooth, stir into the cheese mixture and cook for another couple of minutes, stirring until thick and creamy.
One of my favorites... It's the creamy gorgonzola... Love it, especially with cibatta cubes and/or slices of comice pear... Great served with Muskat Canneli. I need to clarify this recipe a little bit. The Mozzarella I use in this recipe is Mozzarella di Bufala from Italy, made from Water buffalo milk, the Mozzarella in brine made out of cow milk is much stringy-er, the part skim dry kind most readily available for pizza toppings will be SO stringy it may choke one of your guests... If real Mozzarella is not available you can use 3 oz of cream cheese and 4 oz mascarpone and 1 extra oz of Pecorino Romano, but increase the cornflour by 1 more tsp.