Italian Cheese Fondue with Béchamel Sauce
For extra flavor, add
Serves: 6Hands-on: 15 minutesTotal: 20 minutesDifficulty: Easy
- ¾ lb. Gorgonzola cheese
- ¾ lb. mozzarella cheese
- 1 clove garlic
- 1¼ cups milk, divided
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1 Tbsp. cornstarch
- 2 Tbsp. cream
- 1 tsp. nutmeg
- 2 Tbsp. brandy
- 1 loaf Italian bread, cut into cubes
- Finely dice the Gorgonzola and mozzarella. Smash the garlic, peel, and cut in half.
- Warm the milk in a small saucepan. In a separate medium saucepan, rub the garlic around the inside and then discard the garlic. Melt the butter in the saucepan with the garlic and stir in the flour. Add 1 cup of the warmed milk. Cook over low heat for about 10 minutes, whisking to form a creamy sauce.
- Add the cheese, a handful at a time. Stir the cheese continually in a sideways figure eight pattern. Wait until the cheese is completely melted before adding more. Don’t allow the fondue mixture to boil. Add the remaining ¼ cup of milk as needed.
- When the cheese is melted, dissolve the cornstarch in the cream and add to the fondue, stirring. Turn up the heat until it is just bubbling and starting to thicken. Stir in the nutmeg and the brandy. Transfer to a fondue pot and set on the burner. Serve with the Italian bread cubes for dipping.