Cheese fondue



preparation time: 5 minutes
cooking time: 10 minutes
difficulty: easy

for 4 persons

  • 200 g “Alta Badia” cheese 
  • 200 g “King of the Dolomites” cheese 
  • 250 ml white wine, dry 
  • 1 garlic clove
  • 2 teaspoons corn starch
  • 1 tablespoon grappa or cherry brandy
  • nutmeg, ground 
  • a pinch of black pepper, ground 
  • a pinch of paprika,smoked 


Grate the cheese, whisk together in a bowl with the corn starch and wine.

Place in refrigerator overnight.

Rub the inside of a pot or caquelon (fondue pot) with a garlic clove cut in half.

Pour in the cheese with all the liquid, heat and stir until the cheese has melted.

Add the brandy, nutmeg, pepper and paprika and serve with bread.


Stefano Cavada

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