On the last night of the Chef Rede’s Wine and Cheese pairing class at NW Wine Academy, students had to take a written final and present, if they had not done so already. With over twenty cheese and wine presentations that night it was hard to stand out but Dedie Davis’ Gorgonzola Cheese Fondue still has me licking my lips!
- 1 clove garlic, cut in half
- 1/2 c. dry Italian white wine
- 1 TBS flour
- 1 c. crumbled gorgonzola cheese OR 1 c. grated provolone (the gorgonzola will make a more pungent fondue)
- 6 fresh basil leaves, slivered
Rub inside of fondue pot with cut side of garlic. Next, heat wine in pot until it begins to boil. Toss cheese with flour, then add slowly to pot, stirring the whole time. Add the basil leaves to mixture and stir until smooth. Serve with dippers like mushroom and roast beef skewers and cubes of bread.
Dedie served her Gorgonzola fondue with rare roast beef and mushrooms tid bits. It was my good fortune to sit next to Nancy who eats neither beef nor mushrooms, so I got to eat hers! It was a delicious and savory dish that we are still talking about a month later.