Peppery, buttery, and velvety, this is a mixture of Italian cheeses we love: zippy Barricato al Pepe, mellow Rachera, and earthy, biscuity Taleggio. Although fondue doesn’t require much tending once it’s at the table, it will need the occasional figure eight stir. If you notice the fat starts to separate from the cheese, turn down the heat a bit and give a few confident stirs and it will come back together!

Ingredients

• ½ lb Barricato al Pepe, shredded (including the rind)

• ½ lb Ciresa Taleggio, shredded

• ⅓ lb Raschera, shredded

• 1 cup dry white wine

• 4 tsp cornstarch

• 2 tsp Kozani Curio Spice

• 2 tbsp White Balsamic Vinegar

• ¼ tsp kosher salt

Directions

1. In a large bowl, combine the cheeses and toss with the cornstarch.

2. Pour wine into a fondue pot or heavy bottom saucepan and bring to a low boil over medium heat.

3. Reduce the heat to medium-low and add the cheese in four stages, stirring between each addition. Continue to stir gently in a figure eight pattern until the cheese is melted and smooth.  

4. Stir in the Kozani spice, balsamic vinegar and salt.

Serves 4