for 4 person

1	garlic clove, cut in half
500 g	Asiago, grated
2 tbsp	Maizena cornflour
3 dl	white wine (e.g. Pinot Grigio)
300 g	blue cheese (e.g. Gorgonzola), mashed with a fork
2 tbsp	grappa or Kirsch

80 g

walnuts

How it's done

Rub the garlic around the fondue pot. Add the Asiago cheese and cornflour, mix well. Pour in the wine. Bring to the boil while stirring, reduce the heat, continue to simmer until the cheese has melted. Stir in the Gorgonzola and grappa, continue to stir until the fondue is creamy, season.

Garnish with walnuts before serving.

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