A fun little four-pack of Rubicon Estates Sofia Blanc de Blancs inspired Lenny to create this velvety fondue indulgence. The base is Taleggio, one of her favorite Italian cheeses. Taleggio is available at varying stages of ripeness, and we recommend a younger, firmer one for this recipe. It will be easiest to remove the rind and cut up the Taleggio while it is very cold.Ingredients:
• 20 ounces Taleggio, rind discarded and cubed
• 2 tablespoons all-purpose flour
• 1 cup blanc de blancs (sparkling wine)
Preparation:
Toss the cheese with the flour in a bowl and set aside. In a fondue pot, bring the wine to a boil over medium-high heat. Decrease the heat to low and add the cheese mixture, ½ cup at a time, stirring until melted after each addition. Serve immediately.
Makes 3 cups
SERVE WITH: toasted baguette cubes • grapes • apple chunks • pear chunks • fresh figs, quartered • spears of Belgian endive • roasted onion quarters • chopped toasted walnuts
BEVERAGE SUGGESTIONS: off-dry gewürztraminer or riesling • prosecco • blanc de blancs (sparkling wine)
CHEESE NOTES: From Italy’s Lombardy region, Taleggio is a rich, semi-soft cheese with a thin rind of orange mold. Though it has a pungent aroma, its flavor is sweet and mild, with a hint of yeastiness. It gets runnier and more flavorful as it ages. Excellent with fruit, Taleggio is also traditionally served with bitter salad greens like radicchio.
This recipe was published in 'Fondue by Lenny Rice and Brigid Callinan'.
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